Lemon Thyme Crisps
Fresh ginger brightens the lemon-thyme flavor in these rich, crisp "biscuits." This recipe came to us from Anne Marie Lasher, an old friend and colleague from our White Dog Cafe days. Along with Stephen Wood, Anne Marie now owns Picnic, a terrific take-out cafe in West Philadelphia.
Makes 5 dozen cookies.
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- Juice and grated zest of 1 lemon
- 2 tablespoons minced fresh ginger
- 2 tablespoon chopped fresh lemon thyme
- 1 large egg
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the lemon juice and zest, ginger, and thyme; beat well. Beat in the egg. At low speed, stir in the flour mixture just until combined.
- Divide the dough into 4 pieces. Roll each piece into a 2-inch diameter log. Wrap each log in plastic wrap or parchment paper and refrigerate overnight (or up to a week).
- Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper or use nonstick baking sheets. On the bias, cut each log into 1/4-inch thick slices. Place the slices, 1 inch apart, on the prepared baking sheets.
- Bake about 15 minutes, rotating the sheets between the upper and lower oven racks halfway through baking, until golden brown on the edges.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.