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Święta to czas, kiedy wszyscy pieką pierniczki. Czasami warto jednak spróbować czegoś innego. Proponuję Wam przygotować maślane ciasteczka z suszonymi kwiatami rumianku, które przypomną nam zapach prawdziwego lata. Ładnie zapakowane, idealnie sprawdzą się jako prezent!
Everyone is baking gingerbread cookies and it’s great. But today I want to show you butter cookies with chamomile flowers, that smell like a summer meadow! This recipe uses dried chamomile flowers, but in summertime use the fresh ones. These cookies are an extra gift in themselves!
Maślane ciasteczka z rumiankiem
- 300 g mąki
- 220 g masła
- 1 jajko
- Pół łyżeczki soli
- 120 g cukru (polecam trzcinowy)
- 2 łyżki kwiatów rumianku (suszonych lub świeżych)
- 1 łyżeczka skórki z cytryny
Utrzeć masło z cukrem – ręcznie lub mikserem. Dodać jajko, skórkę z cytryny, sól, kwiaty rumianku i przesianą mąkę. Wymieszać i uformować z ciasta walec o średnicy w jakiej chcemy mieć ciasteczka. Schłodzić w lodówce przez ok. 2 godz. Lub przez całą noc. Pokroić ciasto na plastry o grubości ok. 4 mm. Piec 15-18 min. w piekarniku nagrzanym do 170 stopni.
Butter cookies with chamomile
- 300 g flour
- 220 g butter
- 1 egg
- ½ tsp. salt
- 120 g granulated sugar ( or brown)
- 2 tbsp. dried (or fresh) chamomile flowers
- 1 tsp. lemon zest
Combine soft butter & sugar, mix in an electric mixer or with spatula, add egg, lemon zest, salt, chamomile flowers and sifted flour. Combine and roll dough into a cylinder. Leave in the fridge for about 2 hours or even overnight. Slice into about 4 mm slices. Bake for about 15-18 minutes in about 170 deegres.