CHAMOMILE AND LEMON SHORTBREADS

INGREDIENTS

3 We Are Tea chamomile tea bags 200g butter (vegan, if needed) 1/ cup coconut

3 sugar 3 tbsp maple syrup 1 tbsp lemon juice Zest of one lemon 2 cups spelt flour (plus up to 5 tbsp more) ¾ cup ground almonds Pinch of salt

METHOD

1. Start by grinding the contents of your chamomile tea bags to a powder – we used a coffee grinder for this.

2. Next, beat together the butter, sugar, maple syrup and lemon juice until fluffy. In a separate bowl, stir together the dry ingredients, including the chamomile tea.

3. Fold in the butter mixture and combine well. Knead briefly with your hands to bring the dough together.

If the dough feels sticky, add in the extra spelt flour, one tablespoon at a time, until it no longer feels sticky. Roll into a ball, cover in clingfilm and place in the fridge for 15 minutes.

4. Unwrap the dough, then roll it out between two sheets of baking paper (we rolled ours to ½ a cm thick, but it can be as thin or as thick as you like – just be aware that this may affect baking times).

5. Using a cookie cutter, cut out “biscuits” from the dough. Arrange on a lined baking tray, then place back in the fridge once more, for half an hour. 6. In the meantime, preheat the oven to 1700C. Bake your cookies for 15-18 minutes, or until golden. Allow to cool completely before eating, or storing in an airtight container.