Recipe: Meadowsweet lemon shortbread biscuits

Indulge in a delightful blend of floral and citrus flavours with these Meadowsweet lemon shortbread biscuits. Infused with the enchanting aroma of fresh meadowsweet flowers and the zesty brightness of lemon, these shortbread biscuits are perfect for a tea-time treat or a sweet snack.

Here’s how to create these delicate and flavourful biscuits at home:

Ingredients:

• 1 cup unsalted butter, softened

• 1/2 cup icing sugar
  

• 2 tablespoons fresh meadowsweet flowers, finely chopped

• 1 tablespoon lemon zest

• 2 cups all-purpose flour

• 1/4 teaspoon salt

Instructions:

1. Preheat Oven:

• Preheat your oven to 180°C (350°F).

• Line a baking tray with baking paper.

1. Make the Dough:

• In a large bowl, cream together the butter and icing sugar until light and fluffy.

• Mix in the chopped meadowsweet flowers and lemon zest.

• Gradually add the flour and salt, mixing until the dough comes together.

1. Shape the Cookies:

• On a lightly floured surface, roll out the dough to about 1/4-inch thickness.

• Cut into desired shapes using cookie cutters and place on the prepared baking tray.

1. Bake:

• Bake for 10-12 minutes, or until the edges are just starting to turn golden.

• Remove from oven and let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

Serving:

• Enjoy these delicate, floral shortbread cookies with a cup of tea or as a delightful treat on their own.