Lemon Verbena Shortbread: I have lots of 'tea' plants in my garden but, as well as a refreshing herbal tea, you can make these easy delicious biscuits with the leaves. Lemon verbena Aloysia citrodora is a lovely cottage garden plant that does best in a free draining soil. It's an open shrub, with small lemon scented leaves, that can get to about 1.5m with spikes of creamy white flowers.
100 caster sugar
½ cup loosely packed lemon verbena leaves
200g unsalted butter
150g plain flour
150g wholemeal flour
1tbs finely grated lemon zest
- Pulse sugar and lemon verbena leaves in a food processor until thoroughly combined and all the leaves are completely pulverised.
- Add butter and cream until light and fluffy.
- Seive flour with salt and mix with creamed butter and lemon zest to make a soft dough.
- Wrap in cling film and refrigerate for one hour.
- Preheat oven to 160C
- Roll out dough on lightly floured bench to 1cm thickness then cut into shapes with a small biscuit cutter.
- Place on a tray lined with baking paper and bake for 15-20ming until pale golden.
- Remove from oven, cool and store in airtight container
Makes about 50 biscuits