Lemon Chamomile ShortbreadLemon Chamomile Shortbread

Lemon Chamomile Shortbread might be a good recipe to expand your dessert recipe box. For 17 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 30. One serving contains 90 calories, 1g of protein, and 6g of fat. A mixture of butter, lemon zest, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a lacto ovo vegetarian diet. Several people made this recipe, and 148 would say it hit the spot. It is brought to you by homemadehome.com. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is very bad (but still fixable). Similar recipes include Shortbread Lemon Cookies, Shortbread Lemon Bars, and Almond and cranberry shortbread.

Ingredients

Cooking Instructions

1. 01

   Place oats in food processor and pulse until they become a fine powder. About 5 pulses.In stand mixer, place all dry ingredients including chamomile leaves and lemon zest. Turn mixer on low to combine.

2. 02

   Add in butter and mix on low until dough forms and pulls away from the sides of the bowl. This may take a couple of minutes to combine completely.

3. 03

   Remove dough from the bowl, gather together and roll into a 12 inch log. Wrap tightly in parchment paper and place in the fridge for 1 hour to chill. Preheat oven to 350 degrees. Unwrap dough, and cut into ½ inch rounds.

4. 04

   Place onto a parchment or silicone-mat line baking sheet.

5. 05

   Bake 15-20 minutes or until the cookies are just golden brown around the edges.

6. 06

   Remove from oven and allow the cookies to cool on the baking sheet for several minutes until they can be placed on a wire rack to finish cooling.Line a baking sheet with parchment paper.

7. 07

   Place a closed spring-form pan on top.

8. 08

   Spread dough into spring-form pan, evenly. Unlock spring form pan but leave it in place on baking sheet. This will ensure the dough doesn't spread to far.Using a round cookie cutter, remove a circle of the center of the shortbread dough. Set disk of dough outside the spring form pan and bake as directed.