This buttery chamomile shortbread brings gentle floral sweetness to a classic British biscuit. Dried chamomile flowers are ground into the dough alongside local honey, delivering a delicate apple-like fragrance that pairs beautifully with the rich, crumbly texture of traditional shortbread. Unlike bolder spiced chai bakes, chamomile keeps things subtle and soothing—perfect with afternoon tea or a late-evening cup of something herbal.
The key to keeping your chamomile bright and aromatic is proper storage. We keep our dried chamomile flowers in a glass tea storage jar with an airtight lid to protect the delicate essential oils from moisture and oxidation. If you're curious about the tins versus glass debate, glass wins for chamomile because you can see the quality of the flowers at a glance. For broader advice on preserving any loose tea or dried herb, our tea storage guide covers the essentials.
Prep Time15 mins
Cook Time18 mins
Servings16 Biscuits
DifficultyEasy
Ingredients
200 g unsalted butter, softened
80 g icing sugar
2 tbsp runny honey (local if possible)
2 tbsp dried chamomile flowers, finely ground
280 g plain flour
Pinch of fine sea salt
1 tsp vanilla extract (optional)
Extra icing sugar for dusting (optional)
Nutrition per serving:
Calories: 145
Fat: 8g
Sugar: 6g
Protein: 1.5g
Instructions
1
Grind Chamomile: Open your glass tea storage jar and measure out 2 tablespoons of dried chamomile flowers. Use a pestle and mortar or spice grinder to grind the flowers into a fine powder. If you're using whole chamomile heads, sift out any coarse stem pieces. Proper storage in an airtight jar ensures the flowers stay fragrant and dry, which makes grinding easier and the flavour more concentrated.
2
Cream Butter: In a large bowl, beat the softened butter and icing sugar together until pale and fluffy, about 3–4 minutes by hand or 2 minutes with an electric mixer. Stir in the honey, ground chamomile, vanilla extract (if using) and a pinch of salt until evenly combined.
3
Add Flour: Sift in the plain flour and fold gently with a spatula or wooden spoon until the mixture just comes together into a soft dough. Do not overwork; shortbread should be tender, not tough.
4
Shape & Chill: Turn the dough out onto a sheet of baking parchment and shape into a log about 5 cm in diameter, or pat into a disc about 1.5 cm thick. Wrap tightly and refrigerate for at least 30 minutes (or up to 3 days) to firm up.
5
Slice & Bake: Preheat your oven to 160 °C (fan 140 °C / gas mark 3). Line two baking trays with parchment. Unwrap the dough and slice into rounds about 1 cm thick, or cut the disc into wedges. Arrange on the trays, leaving a little space between each biscuit. Prick each one a few times with a fork.
6
Bake: Bake for 16–18 minutes until the edges are just starting to turn pale gold; the centres will still look soft. Let the biscuits cool on the tray for 5 minutes—they firm up as they cool—then transfer to a wire rack.
7
Store: Once completely cool, store in an airtight tin or jar for up to 10 days. Dust with a little extra icing sugar before serving, if you like. The gentle floral note of chamomile lingers beautifully without overpowering the buttery shortbread base.
🫖 Equipment You'll Need
A glass tea storage jar with an airtight lid is the best home for dried chamomile flowers. Unlike tins, glass lets you see the colour and quality of the petals at a glance, and a proper airtight seal keeps moisture and light out, preserving the delicate apple-like essential oils that give this shortbread its subtle fragrance. For more on why this matters, see our full tea storage guide.
Always use dried chamomile flowers, not fresh. Fresh flowers carry too much moisture and will make the shortbread soggy. Look for whole, pale-yellow heads with a strong apple scent—if the flowers look brown or smell musty, your storage conditions may need attention.
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