Corn Chamomile & Lemon Shortbread
(Anthemis arvensis)
Delicately apple-scented, Corn Chamomile brings a calming, floral lift to food and drink. Think of it as chamomile’s wild country cousin—less refined, more rebellious, just as delicious
🍋 A zesty classic with a wild twist
Ingredients:
- 150g plain flour
- 100g cold butter, cubed
- 50g caster sugar
- Zest of 1 lemon
- 2 tbsp fresh or dried Corn Chamomile petals
Method:
- Preheat oven to 170°C (340°F).
- Rub the butter into the flour until breadcrumb texture forms.
- Stir in sugar, lemon zest, and Corn Chamomile petals.
- Form dough (splash of cold water if needed).
- Roll, cut, bake for 12–15 mins until golden. Cool on a wire rack.
Serving Tip: Serve with chamomile tea or a cheeky elderflower fizz. Dust with icing sugar for an extra bougie bloom moment.
