Spicy Thyme in Desserts? You Need to try these quick sweet recipes

Thyme is an unusual ingredient to use in desserts because of its spicy flavour profile and it's leaning more towards the savoury side. So, one has to be elaborate and get the flavour just right when using it in desserts. With such a unique flavour, thyme is great when used in combination with citrus and fruits like strawberries. And if you know your way around the kitchen and are a handy baker this article is for you, because these desserts will be delicious but need a deft hand.

1. Lemon thyme shortbread(serves 12)

Ingredients

• 225 gm butter (softened)
• 100 gm granulated sugar
• Zest from lemon (1 medium-sized)
• 2 tsp fresh lemon juice
• ½ tsp vanilla extract
• 250 gm all-purpose flour
• ½ tsp salt
• 30 gm granulated sugar
• Extra thyme (for garnish)

Instructions

1. Preheat the oven to 160°C. Lightly grease (using butter or cooking spray) and line a 23-cm cake pan with parchment paper. Also, line a baking tray with foil. Set both pans aside.
2. Take a mixing bowl. Add the butter, sugar, lemon zest, lemon juice and vanilla. Mix until creamy. This should take 30 seconds.
3. Grab another mixing bowl, a larger one this time. Add the flour, thyme leaves and salt. Mix with hands until crumbly.
4. Flatten the dough into the prepared pan, firmly. Press down any loose crumbs around the edges. Sprinkle with the sugar.
5. Place the cake pan on top of the baking sheet. Pop into the oven to bake. Bake for 35-45 minutes until it is golden brown.
6. Remove from invert and put shortbread onto a plate. The sugared side needs to be on top. For this, place another plate on top and invert.
7. Slide the shortbread onto a cutting board and sprinkle with a bit more sugar. Now, using a sharp knife, cut it into wedges, rectangles or squares. Then let the pieces cool completely. Seal away in an airtight container.
8. If you like crispier shortbread, place the pieces on a baking sheet and return to the oven for 5 minutes then repeat the cooling process and sealing away.
9. Finally, garnish the shortbread with a few more fresh thyme leaves.

2. Strawberry Thyme Blondies

Ingredients

• 115 gm butter (unsalted)
• 120 gm all-purpose flour
• ½ tsp baking powder
• Pinch of salt
• 100 gm white sugar
• 100 gm brown sugar
• 1 egg
• 1 tsp vanilla essence

Fruity-Herby Mousse Topping

• 450 gm strawberries, stems removed and chopped
• 75 gm sugar
• 3 sprigs thyme
• 450 gm mascarpone, softened
• 150 ml heavy (whipping) cream, cold
• 25 gm powdered sugar

Instructions

1. Heat butter in a saucepan, preferably a small one. This should be done over medium heat. Keep heating until brown spots appear at the bottom. Don’t forget to keep stirring. A nutty aroma should emerge. Once completely browned, remove from heat. Let it cool.
2. Preheat oven to 180°C. Grease an 8”x8” pan and dress it with parchment paper.
3. Mix the dry ingredients in a bowl i.e., the salt, flour and baking soda.
4. Take another bowl and mix both sugars. Pour the browned butter into it. Whisk the eggs into it and also add the vanilla essence. Mix till the ingredients can’t be distinguished.
5. Add the flour mixture to the wet ingredients. Mix liberally to combine.
6. Pour batter into the lined pan, scraping every bit from the bowl.
7. Bake for 20 minutes. The blondies will detach from the edges. Remove from heat and let cool.
8. Now, on to the thyme topping! Grab the saucepan again and heat the strawberries, sugar and thyme. Keep the heat on medium. Once strawberries release their juices, remove and cool.
9. Remove thyme sprigs once the sweet mixture cools.
10. Blend the thyme-infused strawberries in a mixer. Then strain to remove the pulp. Pop it in the fridge to chill.
11. Grab a bowl and dump the mascarpone cheese in it. Stand mixer works best but you can use a hand mixer for this too. Beat the cheese with the equipment on low speed. Scrape sides as necessary. Bring out the strawberry juice and put it into the bowl. Mix properly again.
12. Use the same equipment to beat the cream and sugar. Stiff peaks will form when done.
13. Into the strawberry mascarpone cheese dump the creamed sugar slowly, in three sittings while mixing.

14. Spread the pink mousse on the blondies. Cut into squares. Let them rest for an hour to set. Serve as you please.