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Strawberry Chamomile Shortbread Cookies

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These Strawberry Chamomile Shortbread Cookies are a buttery, melt-in-your-mouth vegan treat, delicately infused with floral chamomile and topped with fresh strawberries and optional edible greenery. Perfect for garden parties, afternoon tea, or summer celebrations, they’re as pretty as they are flavorful.

Ingredients

  • 1 cup (2 sticks) unsalted vegan butter, softened

  • 1/2 cup powdered sugar

  • 1 1/2 cups all-purpose flour

  • 1/2 cup almond flour

  • 2 chamomile tea bags (or 2 tbsp dried chamomile flowers)

  • 1 tsp vanilla extract

  • 1/4 tsp salt

  • 6-8 fresh strawberries, thinly sliced

  • Edible leaves (like parsley, cilantro, or carrot greens) – optional

Instructions

  1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.

  2. In a large bowl, cream the softened vegan butter and powdered sugar until smooth and fluffy.

  3. Add vanilla extract, chamomile (cut open tea bags to use the dried flowers), and salt. Mix until well incorporated.

  4. Gradually add the all-purpose flour and almond flour. Mix until a soft dough forms. If the dough feels sticky, chill it in the fridge for about 20 minutes.

  5. Roll out dough on a lightly floured surface to about 1/4 inch thick. Use a round cookie cutter to cut out shapes.

  6. Arrange cookies on the prepared baking sheet. Gently press one strawberry slice and an edible leaf (if using) into the center of each cookie.

  7. Bake for 13–16 minutes, until the edges are just beginning to turn golden.

  8. Allow cookies to cool completely on the baking tray before transferring to a container.

Notes

  • Use organic chamomile for best flavor and avoid any with additives.

  • Make sure strawberries are sliced thinly to avoid excess moisture.

  • For a decorative touch, dust cookies with a little extra powdered sugar once cooled.

 

Find it online: https://yumfoodusa.com/strawberry-chamomile-shortbread-cookies/