Soft and crumbly, these little lemon verbena shortbread biscuits work well with ice creams, fruit or indeed alongside tea or coffee. They make the most of the herbs you have growing in your garden – in this case lemon verbena although you can vary the herb – try rosemary, lemon zest or thyme instead. Or use lavender flowers.
They are super easy to make. I love the convenience of rolling the shortbread dough into “logs” and slicing off rounds to bake as you need to. The lemon verbena shortbread biscuit dough can be kept in the fridge for up to a week or in the freezer for 3 months. It means that a freshly baked lemon verbena shortbread is always on hand. How good is that?