CookiesScottish-inspiredEasy

No-Roll Peach and Thyme Shortbread Bites

Name: No-Roll Peach and Thyme Shortbread Bites
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 24 servings
Cuisine: Scottish-inspired
Ingredients: 8 oz (227 g) unsalted butter, cold, cut into ½-inch cubes, cold, cut into ½-inch cubes; 1¾ cups (219 g) all-purpose flour; ½ cup (100 g) granulated sugar; ½ tsp (3 g) fine sea salt; ¾ cup (225 g) peach jam or preserves (preferably chunky); 1½ tsp (1½ g) fresh thyme leaves, finely chopped, finely chopped; ½ tsp (2 g) lemon zest, finely grated, finely grated (optional)

From the MyKitchenBank Kitchen

Buttery, crumbly shortbread bites that skip the rolling and cutting—instead, you press the dough into a pan and top with peachy jam infused with fresh thyme. The result is tender, melt-in-your-mouth cookies with a jammy center, finished with a hint of floral herb. Perfect for afternoon tea or as a gift.

Prep: 15 min
Cook: 22 min
Wait: 15 min
Total: 52 min
Makes: 24 bites (one 9×9-inch pan)

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Steps

Before you start

Cut cold butter into ½-inch cubes 30 minutes before starting
Preheat oven to 325°F (163°C)
Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal

1
Combine dry ingredients
- In a medium bowl, whisk together the flour, sugar, and salt.
- Set aside.
2
Cut in the butter
- Add the cold butter cubes to the flour mixture.
- Using a food processor, pulse 8–10 times until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
- (Alternatively, use two knives or a pastry cutter to work the butter into the flour.) Do not overmix; the small butter pieces create the tender, crumbly texture.
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Ready when: Mixture resembles coarse breadcrumbs with pea-sized butter pieces still visible
Tip: Keep the butter cold and don't overwork; this ensures a tender, melt-in-your-mouth shortbread. If the mixture starts to feel warm or clumpy, refrigerate for 5 minutes.
3
Press dough into pan
- Transfer the dough mixture to the prepared 9×9-inch pan.
- Press evenly across the bottom using your fingers or the bottom of a measuring cup to create a compact, even layer.
- The dough should be about ⅜ inch thick and fill the pan snugly.
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Ready when: Dough is evenly pressed and fills the pan with no gaps
Tip: Don't compress too hard or the shortbread will be tough. Aim for a gentle, even pressure.
4
Infuse thyme into jam
- In a small saucepan over low heat, warm the peach jam with the chopped thyme and lemon zest (if using) for 2–3 minutes, stirring occasionally.
- The jam should be warm but not bubbling.
- Remove from heat and let cool for 1 minute so the thyme flavor infuses into the jam.
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Ready when: Jam is warm and fragrant; thyme is distributed throughout
Tip: Gentle warming preserves the brightness of the thyme. Don't let the jam boil or simmer, which dulls the herb's fresh flavor.
5
Spread jam topping
- Spread the warm peach-thyme jam evenly over the pressed shortbread dough, using a spatula or the back of a spoon.
- Leave about ¼ inch at the edges uncovered to allow the shortbread to firm up without the jam spreading onto the pan.
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Ready when: Jam is spread in an even layer, covering most of the shortbread
Tip: A warm jam spreads easily without tearing the delicate dough underneath.
6
Bake until goldenOven 325°F / 165°C
- Place in the preheated 325°F (163°C) oven for 20–22 minutes.
- The shortbread should be pale golden at the edges and very light golden in the center; the jam will be gently bubbling at the edges.
- Do not overbake, or the shortbread will become tough and dry.
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Ready when: Edges are pale golden; center is light golden; jam bubbles slightly at the edges
Tip: If your oven runs hot, begin checking at 18 minutes. The shortbread should still feel slightly soft when warm—it will firm up as it cools.
7
Cool and cut
- Remove the pan from the oven and let cool on a wire rack for 15 minutes.
- The shortbread will still be warm and slightly soft.
- Using a ruler and a sharp knife, score the shortbread into 24 equal pieces (6 rows × 4 columns, or 4 rows × 6 columns, depending on how you prefer to cut).
- Do not fully separate the pieces yet.
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Ready when: Shortbread is warm but firm enough to score with a knife
Tip: Scoring while warm is easier than cutting after the shortbread fully cools and hardens. A long, sharp knife works best.
8
Final cooling and serving
- Allow the pan to cool completely at room temperature for another 30 minutes.
- Once cool, the pieces will separate cleanly.
- Lift them out using the parchment overhang and transfer to a cutting board or serving platter.
- Break or cut apart along the scored lines.
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Ready when: Pan is completely cool to the touch; shortbread breaks cleanly along scored lines
Tip: Once fully cooled, the shortbread will have a crisp, crumbly texture. Store in an airtight container to keep them fresh.

Good to know

Tips

For the crispest shortbread, avoid opening the oven door during baking; the temperature fluctuation can make the dough spread unevenly.
If you don't have fresh thyme, fresh rosemary or a pinch of cardamom also pairs beautifully with peach.
For a decorative edge, trim the outer ¼ inch from the cooled shortbread using a sharp knife before cutting into bites—this creates a more refined presentation.
These shortbread bites make excellent homemade gifts: wrap individually in small cellophane bags, tie with twine, and store in an airtight tin.

Make ahead

You can prepare the dough mixture up to 24 hours ahead and store it in an airtight container in the refrigerator. Let it come to room temperature for 5 minutes before pressing into the pan. Alternatively, bake the shortbread up to 3 days ahead and store in an airtight container at room temperature before serving.

Storage & reheating

Room temperature: Store in an airtight container for up to 5 days. The shortbread will remain crisp and the jam soft. Refrigerator: Not recommended; cold temperatures will make the shortbread less tender. Freezer: Layer uncut shortbread between parchment paper in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature for 1 hour before cutting and serving.

Substitutions

fresh thyme leaves, finely chopped → ½ teaspoon dried thyme, or 1 teaspoon fresh lavender buds, finely crushed. Dried thyme is more concentrated, so use half the amount. Lavender adds a floral note that also pairs beautifully with peach.
peach jam or preserves (preferably chunky) → apricot, plum, or raspberry jam. Keep the same amount. Adjust the thyme infusion to complement the new fruit: use rosemary with plum, or mint with raspberry.
all-purpose flour → 1½ cups all-purpose flour + ¼ cup cornstarch. Cornstarch creates an even more tender, delicate shortbread. This ratio maintains the same total weight.
unsalted butter, cold, cut into ½-inch cubes → European-style butter (82–86% butterfat) or unsalted cultured butter. These options create a richer, more luxurious shortbread with even better texture and subtle tang.