Appetizers | Dessert

Chamomile & Lemon Biscuits

These chamomile & lemon biscuits become little edible love notes — each one pressed with a delicate stamp, carrying the softness of floral tea and the brightness of citrus. Baked slowly and glazed with lemon, they’re made for candlelit tables and shared cups of something warm. It's a simple way to say I love you without needing any words at all.

January 07, 2026

By Gourmet Glow

Ingredients

For the Chamomile Infusion:

2 tbsp dried chamomile flowers
60 ml boiling water

For the Dough:

Directions

1. Pour boiling water over chamomile. Cover and steep 10 minutes.

2. Strain and reduce gently in a pan until you have 1 tablespoon of strong, aromatic liquid. Cool completely.

3. In a bowl, beat butter, icing sugar and lemon zest until pale and creamy (not fluffy — you want density, not air). Mix in vanilla and the chamomile concentrate. Add the egg yolk and beat until smooth.

4. Sift together flour, cornflour and salt. Fold into the butter mixture until a soft, smooth dough forms. Do not overwork. Shape into a disc, wrap and chill 45 minutes.

5. Roll dough 6–8 mm thick between parchment. Lightly flour your stamp.
Stamp firmly, then cut around the design. Transfer to lined trays. Chill at least 4 hours minutes before baking — this locks in the pattern.

6. Bake at 350 degrees Fahrenheit for 12–14 minutes. The cookies should remain pale with just a hint of gold at the edges. Cool completely on the tray — they firm as they set.