If you have lemon verbena growing in your garden, using the leaves to flavour the sugar is another great use of this delicious plant.
Preheat the oven to 150C fan and lightly butter a 23 x 30 cm roasting tray or bake tin.
Put the sugar in the bowl of a food processor along with the verbena leaves. Blitz until well combined. If there are any stringy bits left in the sugar, remove with your fingers.
Cream the butter and sugar until light and fluffy. Add flour and cornflour mix well with a wooden spoon or spatula, then put your hands in and bring together to make a dough.
Press the dough into the prepared in, level it with the back of a spoon or spatula. Prick all over with a fork and place in the oven for 50 minutes until lightly golden.
Remove from the oven, leave to cool slightly then cut into fingers, lightly sprinkle with some extra caster sugar and leave to cool a little more before removing to a cooling rack. Store in an airtight container.
Lemon Verbena Shortbread
Ingredients
- 40 lemon verbena leaves
- 125 g caster sugar
- 250 g butter softened
- 250 g plain flour
- 125 g cornflour
Instructions
- Preheat the oven to 150C fan and lightly butter a 23 x 30 cm roasting tray or bake tin.
- Put the sugar in the bowl of a food processor along with the verbena leaves. Blitz until well combined. If there are any stringy bits left in the sugar, remove with your fingers.
- Cream the butter and sugar until light and fluffy. Add flour and cornflour mix well with a wooden spoon or spatula, then put your hands in and bring together to make a dough.
- Press the dough into the prepared in, level it with the back of a spoon or spatula. Prick all over with a fork and place in the oven for 50 minutes until lightly golden.
- Remove from the oven, leave to cool slightly then cut into fingers, lightly sprinkle with some extra caster sugar and leave to cool a little more before removing to a cooling rack. Store in an airtight container.
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