A delicious buttery shortbread filled with the flavors of fresh lemon verbena leaves and lemon zest.
1/4 cup Lemon verbena leaves, torn
Zest of 1 Lemon
140g Butter, at room temperature
280g Plain flour
Coarse sugar for sprinkling on top
Place the sugar, lemon verbena and lemon zest into your thermocook (or food processor) and mix on a high speed, until the lemon verbena leaves are blended well into the sugar.
Add the butter to the sugar mixture and process until blended and smooth. Add the egg and mix until blended.
Add the flour all at once and pulse 12-15 times until the dough forms clumps. Remove the dough, divide in half placing each one in between 2 sheets of baking paper and Roll the discs out until it's about 4 mm thick..
Chill the dough for 30 mins or freeze until ready to use.
Preheat the oven to 180'c. Line 2 baking sheets with parchment.
Using whatever size cookie cutter you like (I used a small one), cut out as many cookies as you can and place on the lined baking sheets, about 2.5 cm apart.
Bake the cookies for about 8 minutes or until they are set and slightly browned on the bottom.
Remove from the oven and sprinkle with sugar.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.