Name: Lemon Verbena Shortbread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 125 g caster sugar (plus extra for sprinkling); 1 small handful lemon verbena (young leaves and tips); 250 g butter (softened, plus extra for the tin); 250 g plain flour; 125 g cornflour

British inspired recipes Dessert

Vegetarian

A little experiment! My lemon verbena will soon be finished for the year, so I blitzed the young tips into the sugar for my shortbread. The flavour is subtle, but you can definitely taste it. I think you could do the same with mint, or any flavoured sugar.

Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert

Cuisine British

Servings pieces (approximately)

Ingredients

125 g caster sugar plus extra for sprinkling
1 small handful lemon verbena young leaves and tips
250 g butter softened, plus extra for the tin
250 g plain flour
125 g cornflour

Instructions

Preheat the oven to 150°C and lightly butter a baking tin.
Blitz the sugar and lemon verbena in a mini chopper until fragrant.
Beat the butter and lemon verbena sugar in a stand mixer until light and fluffy.
Add the flour and cornflour and mix until combined.
Press into the tin and prick all over with a fork.
Bake for 50 minutes.
Sprinkle with sugar as soon as it comes out of the oven and cut into pieces while still warm.

Data source: USDA FoodData Central.

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