Lemon-Chamomile Shortbread

Although this recipe is not made with mead, it goes great with our herb-infused meads, or a cup of tea.

  A light, flakey, buttery cookie.

A light, flakey, buttery cookie.


  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Grated zest from one lemon
  • 1 teaspoon - 1 tablespoon lose chamomile tea (or dried chamomile flowers)
  • 2 1/4 cups all-purpose flour


  1. Preheat oven to 325 degrees. Grease an 8-inch square cake pan.
  2. In a standing mixer fitted with a paddle attachment, cream butter, sugar and salt. Beat until light and fluffy.
  3. Blend in the lemon zest, loose tea, and flour until smooth.
  4. Press into pan.
  5. Bake 30 minutes or just until the shortbread begins to turn golden brown. Cut into 9 squares, then cut each square into 2 triangles.
  6. Cool completely on a wire rack. Remove cookies from pan.

I have tried several versions of this cookie:

  • Lemon Balm with lemon zest
  • Lavender with lemon zest
  • Chai Tea with orange zest (or lemon)

For large batches, I triple the recipe and bake in a 1/2 sheet pan. Cut in 2" squares (48 cookies) and then in half for triangles (96 cookies).

Recipe adaipted by Becky Starr