- 1 3/4 cups all-purpose flour
- 1/4 cup rice flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons fresh thyme leaves
- 2 sticks unsalted butter room temperature
- 1 egg white lightly beaten
- Preheat oven to 375 degrees F. and line a 13x9-inch sheet pan with parchment.
- Stir together the flour, sugar, and salt. With a fork, cut the butter into the flour mixture just until the dough comes together. Sprinkle in the thyme leaves and continue stirring until the herb is evenly distributed and the dough is smooth.
- With a flat or offset spatula, press the dough flat into the sheet pan. Score into evenly sized bars with a sharp knife. Brush lightly with egg white, and then prick each cookie two or three times with the tines of a fork.
- Bake until golden, 15 to 18 minutes. While the bars are still warm, cut along your previous score lines. Slide the cookies with their parchment paper onto a wire rack and let cool completely. They will continue to crisp, and their flavor will be better after one or two days. Store in an airtight tin