Inspired by a friend Amy's post on Facebook of an old Real Simple recipe, I took to the kitchen and baked a delicious pan of Lemon-Chamomile Shortbread. Yum! I'm enjoying a piece of it right now with a cup of tea and I am feeling very happy and very British.
Lemon-Chamomile Shortbread
Yield: 16 cookies
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/4 teaspoon salt
Grated zest from 1 lemon
1 teaspoon loose chamomile tea
2 1/4 cups all-purpose flour
Raw sugar crystals (optional)
1. Preheat oven to 350 degrees F. Grease an 8-inch round cake pan.
2. Combine the butter, sugar and salt. beat with a wooden spoon until light and fluffy. Blend in the lemon zest, loose tea and flour until smooth. Press into pan. (In order to make it fancy I made fork indentations along the rim and sprinkled it with raw sugar crystals)
3. Bake 30 minutes or just until the shortbread begins to turn golden.
4. Cool completely on a wire rack. Cut into 16 wedges.
3 comments:
My English mother-in-law is coming for a visit soon and you have given me a great recipe to try for her visit! ~Jen
Hey, I recognize that old Franciscan-ware tea cup I gave you. Your shortbread and the way you set up the photo looks like it's from a cookbook. Will you make goodies like that when we visit?
Of course Mom! I'll bake up a storm when you come. Someone needs to eat my cooking since Colin won't!
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