This sweet treat is sure to be a springtime favorite! Sweet with top flavors of citrus and the mellow taste of chamomile, it has all the floral forwardness that is spring ready.
These are vegan and highlight one of our bestselling herbs, Chamomile. As I made them, I definitely learned a few things and tweaked the recipe a bit, I'll do my best to share those tips with you too!
3/4 cup plus 2 tablespoons dairy free butter
2 tablespoons dried Chamomile Flowers or the content of two Chamomile tea bags
zest of 1 lemon
1/2 cup sugar
2 1/2 cups flour
1 tablespoon corn flour
Preheat oven to 320 F
First off, lets gather together the first 5 ingredients. Add all 5 ingredients to a mixing bowl and cream them together well.
Now, I did the zest of a lemon, but I also experimented and did a little zest of an orange too along with the lemon.
If you don't want the citrus to be strong and you want more floral notes, just stick with the lemon. I noticed that it does take a bit longer to cream vegan butter and get it that smooth consistency. Also, a note on the chamomile flowers....Our chamomile comes as whole flowers, so i ground them between my fingers to get the fine bits for this recipe and picked out larger stems of flowers.
This method worked really well for this and what it is needing. Now take the corn flour and regular flour and mix in. I did this on a lower speed with the mixer.
You don't want to cream it but it did give that extra power to mix it well that I don't think a spatula would have given.
Wrap the dough in cling wrap and put in the ice box for at least half an hour. You can go ahead and line your baking sheet with parchment paper.
Take the dough out of the ice box and this is where I had to do some improvising. I found the dough to be incredibly dry and crumbly. So, I added a little bit of water until I felt the consistency was right to roll it out.
I would use some of the flour or corn flour to dust your counter and rolling pin so that it doesn't stick. Cut out with your favorite cookie cutters and place on baking sheet.
Sprinkle with extra sugar on top before baking. I would bake for 15-20 minutes but watch them closely and turn the pan halfway through.
You may have to shorter or longer, just keep an eye on them.
Let them cool about 10 minutes and while they are cooling you can whip up this easy 3 ingredient glaze to top them off!
2 cups confectioners' sugar
2-4 tablespoons milk, half and half or water
1/2 to 1 teaspoon vanilla
whisk together until smooth....Now I used the vanilla bean paste, because I had it on hand from the cookie recipe, but you can use vanilla extract. I also squeezed citrus into the glaze as part of my liquid. Now again, if you want more floral flavors, I wouldn't do this because it definitely adds that bright zest of citrus on top.
This really makes the finishing touch in a showstopping way and adds that fine floral flavor that compliments the Chamomile.
I hope you enjoy these sweet treats and have fun using all these beautiful floral herbs in this recipe!