Savory Lemon And Thyme Shortbread With Blueberry Chutney
These savory shortbread cookies are the inspiration of Brian Kelley, house chef at the Garden Home Retreat. Topped with Brie and blueberry chutney, they are a delicious way to use the thyme growing in the garden.
Thyme loathes soggy feet so it's a natural for planting in containers with a well-draining potting soil. A combination of German thyme, lemon thyme and, for a little contrast, variegated lemon thyme in a single 12-inch container makes a pretty presentation.
Planting a Thyme Container
- (3) pots of thyme
- Potting soil
- 12-inch container with saucer
- Slow-release fertilizer
Fill your container with soil to about 6-inches below the top. Mix in slow-release fertilizer according to the directions.
Bonnie Plants herbs come in a biodegradable pot so all you have to do is remove the plastic wrapper, tear off the bottom and plant.
Fill the pot in with more soil, leaving about an inch of space between the soil and the top of the pot.
Place your thyme container in a spot outdoors that receives full sun. Water when the soil is dry.
Cream the butter and sugar with an electric mixer. Use the paddle attachment if you have one.
Add the vanilla and remaining ingredients. Mix until the dough starts to form. If the dough is too dry, sprinkle with water.
Turn the dough out onto a floured surface and shape into a disk. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 350 degrees.
Roll out the dough to ½-inch thickness and cut into disks using a 1 ½-inch cookie cutter.
Place the disks on an ungreased cookie sheet and bake for about 20 minutes until the edges just start to turn brown. Remove from the oven and allow to cool on a rack.
Top the cookies with a bit of blueberry chutney and a sliver of Brie cheese about the size of a postage stamp. Enjoy!
Time to prepare: 1 hour.