100g soft butter
50g caster sugar
1 lemon zest
175g plain flour
2 tsp chopped O’Hanlons thyme
1 tbsp cold water
100g icing sugar
Preheat your oven to 180C/160C fan/ 350F/Gas 4
Line two baking trays with parchment and set aside.
In a mixing bowl, cream the butter and sugar together until smooth and pale in colour
Add the lemon zest, thyme and mix.
Finally add the flour and combine.
If the shortbread dough is a tad dry, add the water,
On a floured work surface, roll out the thyme shortbread dough until it’s 1cm in thickness.
Using a 6cm cutter, cut out 24 shortbreads, you may need to roll the trimmings.
Place in the preheated oven and bake for 20-25 minutes or until lightly golden brown.
Remove and allow to cool.
For the topping, in a bowl add lemon juice to the icing sugar and mix until it reaches dropping consistency.
Drizzle this over the cooled cookies and sprinkle with picked O’Hanlons thyme and some grated lemon zest.