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ALWAYS one to try new and different flavours, our champion pastry chef Kenny Hutton likes to push boundaries.

Kenny has been creating new flavour and taste sensations at Jannettas.

He devised this recipe for Lemon Thyme Shortbread to complement the strawberry ice cream that my husband, Owen, created for their joint appearance at the recent Crail Food Festival.

Owen’s strawberry recipe is coming soon, so keep an eye out. Time to prepare: 20 minutes Time to bake: 12 minutes Makes: Six shortbread rounds Ingredients 8oz plain flour 8oz butter 4oz icing sugar 2oz ground almonds 1 tsp fresh lemon thyme, removed from stalk and finely chopped Method Mix all of the ingredients together to form a dough. Place in the fridge for 15 minutes. Roll the dough out to 5mm thick. Using a ring cutter, cut out six shortbread rounds. Preheat the oven to 180C. Place the shortbread rounds on a baking tray and bake in the centre of the preheated oven for 12 minutes or until golden brown around the edges. Leave to cool and store in an airtight container for up to one week. ● jannettas.co.uk