Grapefruit and Thyme Shortbread
These Grapefruit and Thyme Shortbread cookies are a delicate blend of bright citrus and earthy herbs, wrapped in a buttery, melt-in-your-mouth texture. Finished with a zesty grapefruit glaze, they make a stunning addition to spring tea spreads, holiday trays, or anytime snacking.
Ingredients
- 240 g 2 cups all-purpose flour
- 100 g ¾ cup icing sugar
- ½ tsp salt
- 1 tbsp grapefruit zest
- 1 tbsp fresh thyme
- 240 g 1 cup cold cubed vegan butter
Icing:
- 200 g 1½ cups icing sugar, sifted
- 60 g ¼ cup fresh grapefruit juice
- Optional: food coloring fresh thyme or pearl sugar
Instructions
- Preheat oven to 300°F. Blend dry ingredients in food processor.
- Add cold vegan butter until dough forms.
- Press into 9-inch tart pan and bake for 35–40 min.
- Slice into wedges while warm, cool completely.
- Whisk icing ingredients to desired consistency.
- Dip each cookie top twice in glaze, garnish, and let dry.
- See full steps with tips & photos → https://p4pd.org/grapefruit-and-thyme-shortbread/
Notes
Make-Ahead: Shortbread can be made 1–2 days in advance and glazed the day of serving.
Flavor Swap: Swap grapefruit with lemon or blood orange for a citrusy twist.
Vegan Butter Tip: Use a firm block-style vegan butter for best shortbread texture—avoid spreadable tub varieties.