Thyme And Lemon Savoury Shortbread

• 210 g flour
• 1/4 teaspoon salt
• 1 tablespoon grated lemon zest
• 1 1/2 tablespoons fresh thyme, chopped
• 120 g unsalted butter, at room temperature
• 1 large egg, beaten
• 2 large egg yolks
• 1 tablespoon coarse sea salt

1. Stir together the flour, salt, lemon zest and thyme.
2. Rub in the butter with your fingertips to form a breadcrumb-like consistency.
3. Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
4. Knead a couple of times then wrap and place in the fridge for half an hour.
5. Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
6. Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
7. Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.

flour, salt, lemon zest, fresh thyme, unsalted butter, egg, egg yolks, salt

Taken from www.food.com/recipe/thyme-and-lemon-savoury-shortbread-438807 (may not work)