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Salted Butter & Chamomile Shortbread

Chamomile shortbread

  • 9 ounces salted butter very soft
  • 1/2 tsp salt
  • 1/3 cup powdered sugar sifted
  • 1 3/4 cup all-purpose flour
  • 1/2 cup brown rice flour
  • 2 tbsp dried chamomile

Chamomile sugar

  • 2 tbsp superfine sugar
  • 1 tbsp ground chamomile

For the chamomile shortbread:

1. In a large bowl, cream the butter with a wooden spoon or silicone spatula until whipped, light, and fluffy, 1-2 minutes.

2. Add the salt and stir to incorporate. Add the powdered sugar; mix until combined.

3. Sift together the flours and chamomile buds. Remove any large piece of stem that make it through the sifter, if necessary.

4. Add flour mix to butter mixture; stir just until combined.

5. Roll dough out between two sheets of parchment paper to about 1/4" inch. Do NOT add flour - it will change the final texture of your cookies.

6. Chill dough until firm, about 20 minutes.

7. Cut out desired shapes. Re-roll any leftover dough scraps to cut more cookies as needed.

8. Chill cut cookies again until firm, at least 10 minutes. Preheat oven to 325 F while chilling.

9. Bake until cookies are firm but not yet browning, about 12-15 minutes.

10. Allow to cool about 10 minutes before applying chamomile sugar.

For chamomile sugar:

1. Combine sugar and chamomile until thoroughly mixed.

2. Sprinkle chamomile sugar lightly over baked cookies.

Cookies will keep in an airtight container at room temperature for up to a week. Enjoy with a cup of coffee or glass of cold milk.

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