Pink Grapefruit Thyme Shortbread (Print Version)

# Ingredients:

→ Shortbread Base

01 - 225 g vegan butter, softened
02 - 60 g powdered sugar
03 - 190 g all-purpose flour
04 - 30 g cornstarch
05 - 1 tablespoon fresh thyme leaves, finely chopped
06 - 0.25 teaspoon salt

→ Pink Grapefruit Glaze

07 - 120 g powdered sugar
08 - 2 tablespoons fresh pink grapefruit juice
09 - 0.5 teaspoon grapefruit zest
10 - Pinch of salt
11 - Extra thyme leaves for garnish

# Instructions:

01 - Preheat oven to 160°C. Line a 20 x 20 cm baking pan with parchment paper.
02 - In a large mixing bowl, beat vegan butter and powdered sugar together until light and fluffy.
03 - Add all-purpose flour, cornstarch, chopped thyme, and salt to the bowl. Mix until a soft dough forms.
04 - Evenly press dough into the prepared pan. Prick the surface with a fork to prevent bubbling.
05 - Bake for 30–35 minutes, until edges are lightly golden. Allow to cool in the pan for 10 minutes.
06 - While shortbread cools, whisk together powdered sugar, grapefruit juice, zest, and a pinch of salt until smooth.
07 - Pour glaze over the slightly warm shortbread, spreading evenly. Let stand for 5 minutes, then score into triangles.
08 - Allow shortbread to cool completely before separating pieces. Garnish with extra thyme leaves and a sprinkle of sea salt if desired.

# Notes:

01 - Ensure the shortbread is only slightly warm before glazing to prevent the glaze from melting and becoming too thin.

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