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Feast on this: lemon thyme shortbread

Dan and Steph's lemon thyme shortbread.
Dan and Steph's lemon thyme shortbread.

LAST week we were lucky enough to head to Sydney to launch our first cookbook.

It's been 16 months in the making and it was very cool to finally have a copy in our hands.

Our cookbook is called EAT @ Home with Dan & Steph. It's a collaboration of our favourite home-style recipes we create in our kitchen.

When we were putting the book together, we kept in mind that we wanted everyday people like us to be able to choose a recipe and create a delicious meal for their friends and family.

We were lucky enough to have created it locally using photographer Glen Wilson, food stylist Krista Graham and we also had assistance from all staff at EAT and Pillow Talk, who supplied the props to make the book look beautiful.

It was a group effort that was very challenging at times. We completed four days of photographing out the back of our house (who would have thought). Thinking back to these four days, we have to laugh.

It's been a whirlwind 18 months and we really haven't had time to stop and reflect on what we have achieved over this time.

MKR were kind enough to send us the series of the show and we can't wait for the day to set up an inside tent in front of the TV and show our children what mummy and daddy did.

EAT @ Home is now available at all good book retailers, EAT at Dan & Steph's in Hervey Bay or http://www.danandsteph.com.au where we can sign and send it out to you, a friend or family member in time for Christmas.

In celebration of the release of our cookbook, here is a recipe exclusively from the book.

Lemon thyme shortbread

INGREDIENTS:

120g unsalted butter 

55g caster sugar 

3 tbs lemon thyme, leaves only 

Zest of 2 lemons 

100g plain flour 

70g rice flour 

Extra caster sugar for dusting

METHOD: Preheat oven to 150 degrees. Beat sugar, butter, lemon zest and thyme leaves together until pale and creamy. Beat in flour until a stiff dough forms. Scrape out of bowl and into a pre-oiled and lined rectangle tray or rectangle fluted tray. Press down firmly and work out to edges, then smooth. Work quickly as butter will begin to melt. Bake in oven for 15-20 minutes or until edges are just golden. It's to be a pale colour, not golden brown, and a little soft to touch.

Contributed

Dan and Steph Mulheron won My Kitchen Rules in 2013: http://www.danandsteph.com.au.

WIN A COPY OF EAT @ HOME

To celebrate the launch of Dan and Steph's new cookbook, Weekend is giving away two copies of EAT @ Home to our readers.

To enter, simply send the Weekend masthead together with your name, address and phone number to Media Centre, 2/793 Ballina Rd, Goonellabah, NSW 2480. Entries close Monday, November 14.

Topics:  dan and steph mulheron food mkr recipe



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