Summer Herb Shortbread Cookies

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Calendula and Borage Shortbread

At last, we’ve felt it is safe to have a few friends round, one at a time, socially distant in the garden. What strange times we are living in during this Covid-19 pandemic. We’ve really missed our friends. I wanted something light and summery, yet indulgent and with the feeling of a treat to welcome them.

As is my way I looked around the garden to see what we had, and what I could make. Summer herbs are in abundance at the moment, and the calendula and borage particularly striking. They are grown primarily as companion plants, being good pals with squash, courgettes and beans, but have also been used for making herbal teas. I discovered that calendula is particularly beneficial for water retention, something I suffer with, with my swollen ankles, particularly in summer, and borage makes you brave! Boy, could we all do with a bit of bravery in these testing times?

I found the inspiration for making calendula and thyme shortbread from The Plant Path Folk, a mother and daughter duo from Glastonbury, whose feed I particularly enjoy. over on Instagram. I adapted this to make my own recipe, using what was available, and this was the result. Later, when another friend came for tea, I rang the changes and used borage in place of thyme. These shortbread cookies need a twist of citrus, with orange or lemon peel, but if you don’t have it in, don’t worry. These Covid-19 days are all about making do with what you have and not rushing out to the shops unnecessarily.

Here’s the recipe:

Calendula and Borage Shortbread Cookies

125g / 4oz butter

55g / 2oz caster sugar

180g / 6oz plain flour

grated zest half a lemon or orange

a small handful of fresh calendula & borage petals, lightly chopped 

1. Pre-heat the oven to 190C / 375F / Gas mark 5
2. Grease a baking tray or line with parchment
3. Cream the butter and sugar together until smooth
4. Mix in the flour and petals.
5. Put in the fridge for 20 mins to firm up
6. Roll out gently with plenty of flour to prevent sticking to about  1/4 ” or 1/2 cm thick
7. Cut into rounds
8. Place on baking tray and bake for 10-15 minutes until light golden brown
9. Cool on a wire rack

calendula and thyme shortbread

To make the calendula and thyme version, just substitute the borage for thyme. How about making some traditional lavender shortbread? You could serve this with homemade ice-cream if you want to be totally indulgent.

Lavender

Do let me know how you get on.

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You might enjoy some of the writing and ideas in other sections of this website, as we look towards leading more sustainable lives by growing our own food and creating dishes in line with seasonal eating, or head to our handy ‘Month by Month’ guides to find out what we have been doing here at Bridge Cottage as the months go by:

• Sustainable Living
• The Bridge Cottage Garden
• The Bridge Cottage Kitchen
• Month by Month
• Seasonal Recipes
• Foraging – Food for Free

Many thanks for reading.

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