![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhTtAmzbR7e-ksUWu5isfXrbJZKE8VYR6_SiAMN6oxax1FdhTnFtwDS_I659FbtUpsswZgLff8LaAApSO2krwXCfW9vkSm-uT1fAiTCQ_FfAXb345O5HwnlzV8BgPp6JvPzP_O-dGh4gf9/s320/chamomile-shortbread_300.jpg)
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sugar
- 1/4 teaspoon salt
- grated zest from 1 lemon
- 1 teaspoon loose chamomile tea
- 2 1/4 cups all-purpose flour
Method
- Heat oven to 325° F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan.
- Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles.
- Cool completely on a wire rack. Remove the shortbread cookies from the pan.
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