Last year we planted chamomile in our tiny backyard garden. We planted the chamomile with the end goal of making our own tea. The chamomile grew and grew and grew. We learned how to harvest the flowers correctly and dry the flowers. In the end, we shared our very own tea bags as gifts last Christmas. So, the girls and I were very excited to see the chamomile come back again this spring. However, I knew we would have to find other ways to use all the blossoms. Our chamomile had come back in full force.
Lemon and Chamomile Shortbread Cookies
You can’t really go wrong with shortbread cookies in our house. The best thing about shortbread is that it is easy to add flavours to a simple shortbread recipe. With our chamomile harvested and dried I decided to try adding chamomile to a batch of shortbread cookies…and it worked. I was able to bake a crispy cookie with a light lemony, chamomile flavour. I baked a batch for my daughters to enjoy after their busy week at camp. These cookies also make a lovely accompaniment to an afternoon cup of tea. Enjoy.
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 tsp salt
- zest of 1 lemon
- 1 tsp dried chamomile blossoms (or dry chamomile tea)
- 2 1/4 cup all purpose flour
- 2 tbsp icing sugar
- Cream together butter, sugar, salt and lemon zest until smooth and creamy.
- Add chamomile and flour. Mix until dough forms.
- Roll out dough on surface that has been lightly dusted with icing sugar. Roll dough to 1/4 inch thickness.
- Cut out cookies, using a 2 1/2 inch cookie cutter.
- Bake in 350°F oven for 15-18 minutes, until edges are lightly golden.
- The size of the cookie will alter the baking time. The smaller the cookie, the quicker they will bake.
Check out our other articles about growing and using chamomile