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Camomile tea and lemon shortbread biscuits - Domestic Gothess

Camomile Tea & Lemon Shortbread

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30
Author Domestic Gothess

Ingredients

  • 225 g (2 sticks) softened butter
  • 110 g (1/2 cup + 1 tbsp) caster (superfine) sugar plus extra for sprinkling
  • finely grated zest of 1 lemon
  • The contents of 3 camomile tea bags (about 4 tsp, make sure it is finely ground tea)
  • 1/4 tsp salt
  • 225 g (1 + 3/4 cups + 2 tbsp) plain flour
  • 110 g (3/4 cup + 2 tbsp) cornflour (cornstarch)

Instructions

  1. Whisk the butter and sugar together in an electric mixer until pale and fluffy then cut open the tea bags and tip in the loose tea leaves ( make sure they are finely ground). Add the lemon zest and salt and whisk to combine.
  2. In a separate bowl, sift together the flour and cornflour then add it to the butter mixture and mix until it forms a dough; shape into a ball.
  3. Roll the dough out on a lightly floured surface to about 5mm thick. Cut into whatever shapes you like and place on two baking trays, prick each biscuit several times with the tines of a fork. Place the trays of biscuits in the freezer for about 15 minutes (or for at least 30 mins in the fridge), while you heat the oven to 170C/325F/gas mark 3.
  4. Bake for 15-20 minutes, until just golden around the edges. Leave to cool on the trays for a couple of minutes then transfer to a wire rack, sprinkle with sugar and leave to cool completely.