Chamomile and Honey Shortbread

 Chamomile is faintly apple-sweet, earthy and floral. Paired with honey, it makes a delicately scented shortbread rooted in the old British herbal kitchen.

Ingredients

200 g unsalted butter, softened
75 g icing sugar, sifted
2 tablespoons runny honey
250 g plain flour
1 tablespoon dried chamomile flowers, whole or lightly crushed
Zest of half a lemon
A pinch of fine sea salt
Extra honey and a few dried chamomile heads to finish, optional

Method

Beat the butter and icing sugar until pale and fluffy. Add the honey and beat again. Sift in the flour and salt, then add the chamomile and lemon zest. Mix to a soft dough, stopping as soon as it comes together. Shape into a 5 cm-diameter roll, wrap and chill for at least 1 hour. Heat the oven to 160°C fan. Slice into rounds about 5 mm thick and arrange on a lined tray, or press into a lined rectangular tin and score into fingers. Bake for 14–16 minutes until just golden at the edges but still pale. Rest on the tray for 5 minutes, then cool on a wire rack. While warm, drizzle with honey and press a dried chamomile head onto each if desired.

Storage

The dough keeps refrigerated for 3 days or frozen for 1 month. Baked shortbread keeps in a tin for up to 1 week.

Foraging & Safety Notes

If gathering chamomile from the garden, be certain of identification and dry the flower heads in a single layer in a warm, airy place for about a week, until papery and snapping rather than bending.