Thyme and Lemon Savoury Shortbread

Stir together the flour, salt, lemon zest and thyme.

Rub in the butter with your fingertips to form a breadcrumb-like consistency.

Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).

Knead a couple of times then wrap and place in the fridge for half an hour.

Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.

Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.

Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.