Thyme Shortbread cookies from Jerusalem
This kind of shortbread cookies is very famous among the people of Jerusalem, especially during the thyme picking season. Jerusalemite Thyme Shortbread, a scrumptious shortbread recipe very similar in texture and consistency to the Middle Eastern buttery cookies known as “Ghraibeh”.
I am happy to tell that this was the recipe of the month in our lovely group Arabic Flavor! hosted by the beautiful Shatha al Hussieni from Palestine/Jerusalem :)
that was my entry for Jerusalemite Thyme Shortbread, , and my husband and I had fell in love with the amazing aromatic flavor it left in our buds!
This recipe as Shatha (the host of the month) mentioned is very dear to her heart since she only used to have it at the kitchen of an extraordinary cook, her late grandmother, which is definitely one of her signature recipes!
To guarantee the success of this recipe Shatha said that she had to measure the ingredients using a metric measuring cup, since her grandmother’s original recipe passed to her through her mother was measured by “a handful of this and that”! A secret measuring unit that I believe must be taught in culinary schools :)
I decided to minimize the quantities of the ingredients as I found the original amounts will make a huge number of cookies!
And I highly recommend this thyme shortbreads for you! once you try it I am sure you will love it as i did! it's easy and fast one! and the most important thing is, its a big healthy yumminess!
Will leave you now with full recipe, Enjoy!
الوصفة باللغة العربية اضغط هنا
Jerusalemite Fresh Thyme Shortbread Ingredients : 1 1/4 cup whole wheat flour
2 1/4 cups white flour
3/4 tablespoon coarse salt (for distinctive saltiness and texture) .
1/4 teaspoon Sodium Bicarbonate (Baking Soda) .
210 ml olive oil
1/4 tablespoon instant yeast
1 cup "fresh" green Thyme (cleaned, washed, dried and chopped coarsely). This can be replaced with Oregano if it's not available on your country.
Around 44 ml water (room temperature).
Directions:
- Mix both types of flour, instant yeast, salt and soda bicarbonates, then add the olive oil.
Mix all ingredients together by rubbing the mixture between your fingers and palms, DO NOT knead. This is essential when preparing this recipe as you want the result to turn out biscuit like, not bread like.
Exactly as the Middle Eastern "Ma'amool".
- Add thyme leaves and keep mixing as instructed above.
At this stage you should be able to form shapes with the dough you have.
- This next step is a bit tricky. Start adding the water (preferably sprinkling or spraying).
Keep mixing as instructed above till you finish all the water.
- Start shaping the shortbread by using any mold you prefer (plastic or wooden), or make any shape you desire. After adding the water you will notice how easy it is to make shapes as the dough will be more incorporated.
- Place the shapes on a baking sheet and let them rest for 2 hours. Its not necessary to cover it while resting.
- Preheat oven (top and bottom) and set on 180 degrees. Bake them till they start browning up.
Make sure not to prolong the baking time or they will come out hard. Take them out of the oven and let them cool completely, otherwise they will crumble and break in your hands.
- When it comes to this recipe, we have different preferences in our family.. Some like it exactly as (the recipe above), and some like them a bit harder (by adding more water).
I suggest you add extra water to some of the dough to try it both ways and decide which one is more to your liking!
This shortbread is more dry than buttery, so it's preferred to have it along with some white cheese and a cup of tea.
Bon Appétit :)
