Chamomile tea may be consumed for its relaxing effects or before going to bed to improve sleep quality, but fresh or dried chamomile can also be used as a spice, especially in cake and cookie recipes. Dried chamomile flowers made these common butter biscuits something special, with a special aroma of course!
To make them, you 'll need:
- 175 grams good quality milk butter, softened
- 1/2 cup granulated sugar (and some extra sugar for rolling biscuits)
- 2 Tbsp dried chamomile flowers
- 1/4 cup Kumquat Liqueur
- 2 & 1/3 cup soft flour
- 1 tsp baking powder
Start by processing sugar into your food processor together with the dried chamomile flowers, until sugar becomes fine and chamomile flowers turn to powder (as much as possible).
In a large bowl, add the softened butter, the chamomile-flavored sugar and Kumquat Liqueur. Whisk with a hand wire whisk (no need for electrical) until the ingredients are well blended. Sift flour with baking powder and add into the bowl, mixing softly with a spatula and hands just to combine and a dough forms. The dough should be soft, smooth and it should not stick to your hands, so shape it into a ball, cover well with plastic wrap and place in the fridge for at least an hour.
Preheat your oven to 170 degrees Celsius / 325 Fahrenheit. Remove the dough from the fridge and roll it out to 0,5 - 0,7 thickness. Using your favorite cookie cutter, cut out the biscuit shapes and place them on your prepared baking sheet. Optionally, you can roll them in extra granulated sugar before placing them onto the sheet. They will have a chunkier texture this way.
Bake for 10 - 15 minutes (depending on your oven), until they have taken on a golden color. Remove them carefully from the baking sheet, 10 - 15 minutes after. Enjoy them with chamomile tea or any of your favorite tea. Of course they are lovely with coffee as well, especially if you' re an unrepentant coffee addict, just like the Odd Fork 😏
- 1/4 cup Kumquat Liqueur
- 2 & 1/3 cup soft flour
- 1 tsp baking powder
Start by processing sugar into your food processor together with the dried chamomile flowers, until sugar becomes fine and chamomile flowers turn to powder (as much as possible).
In a large bowl, add the softened butter, the chamomile-flavored sugar and Kumquat Liqueur. Whisk with a hand wire whisk (no need for electrical) until the ingredients are well blended. Sift flour with baking powder and add into the bowl, mixing softly with a spatula and hands just to combine and a dough forms. The dough should be soft, smooth and it should not stick to your hands, so shape it into a ball, cover well with plastic wrap and place in the fridge for at least an hour.
Preheat your oven to 170 degrees Celsius / 325 Fahrenheit. Remove the dough from the fridge and roll it out to 0,5 - 0,7 thickness. Using your favorite cookie cutter, cut out the biscuit shapes and place them on your prepared baking sheet. Optionally, you can roll them in extra granulated sugar before placing them onto the sheet. They will have a chunkier texture this way.
Bake for 10 - 15 minutes (depending on your oven), until they have taken on a golden color. Remove them carefully from the baking sheet, 10 - 15 minutes after. Enjoy them with chamomile tea or any of your favorite tea. Of course they are lovely with coffee as well, especially if you' re an unrepentant coffee addict, just like the Odd Fork 😏
