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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


  • 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)


  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.