Music by Audionautix Opening sequence and titles by Dan (justavlogger) The thyme gives these a very interesting flavour, one you normally associate with savoury things but goes surprisingly well with the sweet as well. This batch will not make it to the freezer! They are half gone already. I will make a double batch next time and I will use real lemon rind instead. 1 3/4 cups all purpose flour 1/4 cup cornmeal 1/2 cup powdered sugar 1 tsp fresh thyme leaves chopped. 1 tsp finely shredded lemon peel 2 tbsp of honey 3/4 cups butter 1. Preheat oven to 325F. In a large bowl stir together flour, powdered sugar, cornmeal thyme, and lemon peel. Drizzle with 2 tbsp honey, do not sir. Using a pastry cutter or two butter knives , cut in butter until mixture resembles fine crumbs and starts to cling. Knead dough until smooth, shape dough into a ball. 2. On an ungreased cookie sheet, pat mixture into a 9 inch square. Using a pasty wheel or sharp knife, cut square into 1 1/2 inch squares, but do not separate. If desired sprinkle with coarse sugar. Bake in preheated oven for 25-30 minutes (I found 15 was PLENTY in my oven) or until bottom starts to brown and center is set. Remove from oven. While still warm, recut the shortbread into squares.

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