Amazon.co.uk Widgets Skip to content
Lemon verbena shortbread

If you have lemon verbena growing in your garden, using the leaves to flavour the sugar is another great use of this delicious plant.

40 lemon verbena leaves

125 g caster sugar

250 g butter, at room temperature (plus extra for greasing)

250 g plain flour

125 g cornflour

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

Lemon Verbena Shortbread

Jules
If you have lemon verbena growing in your garden, using the leaves to flavour the sugar is another great use of this delicious plant.
No ratings yet
Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Servings 18 biscuits
Calories 112.4 kcal

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.

Nutrition

Calories: 112.4kcalCarbohydrates: 24.5gProtein: 1.9gFat: 0.6gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1.5mgSodium: 15.6mgPotassium: 34mgFiber: 0.4gSugar: 7.6gVitamin A: 22.9IUCalcium: 18.3mgIron: 0.7mg
Tried this recipe?Let us know how it was!

Comments (0)

Leave a Reply

Basket
Search