Ingredients
Shortbread
4 tbsp (60g) unsalted butter
1 1/4 cup (150g) all purpose flour
2/3 cup (80 g) powdered sugar, sifted
1 tbsp dried chamomile flowers, ground fine in a spice grinder or food processor
Seeds from 1 vanilla bean
1/4 tsp salt
Citrus Filling
1 1/2 cup (300g) granulated sugar
1 tablespoon citrus zest
1/3 cup (50g) all purpose flour
4 eggs, at room temperature
3/4 cup (180 ml) strained citrus juice (I used meyer lemons and satsuma)
Instructions
- Preheat the oven to 350. Grease and line an 8 X 8 inch baking pan with parchment, leaving a slight overhang.
- To make the crust, whisk flour, powdered sugar, chamomile and salt in a medium bow. Add the butter, using your fingertips rub the butter together until large lumps start to form. Tip into the prepared pan and press down into an even layer. Bake for 20-22 minutes, until light golden brown. Lower the oven to 325.
- While the crust is baking make the filling. Combine the granulated sugar and zest into a bowl, massage together to release the oils. Mix in the flour, then whisk in the eggs and citrus juice until combined.
- Pour the mixture over the crust. Return to the oven and bake until just set, 30-40 minutes. Allow to cool in the pan, before transferring to the fridge. Cut the bars into pieces and dust with powdered sugar.