A shortbread brings back so many childhood memories of summers spent in London, afternoon teas and running in Hyde Park. One night, as I sipped on the Calming Brew from our sister brand, Nature Therapy, I thought how good chocolate and lavender pair together and I wonder if I could add this to my hot cocoa? And as all good thoughts lead to biscuits, I veered towards the shortbread – a house favourite, especially with my mother.
So, I use a classic shortbread biscuit recipe, add some cocoa, a bit of milk and finely pounded Calming Brew – a beautiful blend of chamomile and lavender – both pairing with the nuances of chocolate just perfectly. The texture of a shortbread is that it crumbles upon bite, there is less hassle in the finesse of baking it and literally brings out the best in the warm cup of tea!
- 230 g flour
- 2 tbsp unsweetened cocoa
- 160 g butter, soft
- 90 g sugar
- pinch of vanilla extract
- 1 tbsp Calming Brew from Nature Therapy
- 2 tbsp milk
- Place the brew into a mortar and pestle and pound to a fine powder
- In a bowl stir the dry ingredients together well
- Add the butter and vanilla and combine to make a dough, adding milk at the end only to form the dough.
- Pres the dough into the pie or cake tin, making a thickness of 1.5 cm
- Chill the dough for at least 15 to 20 minutes
- Score the dough into desired thickness of rectangles and prick holes on top with a toothpick or fork.
- Bake for 30 minutes at 160C
- Remove from the oven and allow to cool completely before removing