LEMON VERBENA SHORTCAKES
3 1/3 C cake flour
1 1/2C red cornmeal
2T dermerra [raw sugar]
1 3/4T baking powder
pinch of salt
3T freshly chopped lemon verbena or 1 T dried
1 stick cold butter, cut into 1T chunks
2T Honey
2C half and half [cream or milk also work]
Preheat oven to 375 degrees. Sift together the flour & cornmeal, 1 1/2T sugar, baking powder and salt. Stir in the lemon verbena. Using a fork or pastry knife cut the butter into the flour mixture until it is crumbly. Whisk together the honey & half and half in a separate bowl. Pour liquid into flour and stir until just absorbed. Dough should be very soft and slightly lumpy.
On a well-floured surface, using a rolling pin, roll dough out to 1" thick. Cut using a 3"–4" round biscuit/cookie cutter. Brush top of shortcake with water and then sprinkle some of the remaining sugar on top of each shortcake. Place them on a cookie sheet and bake until golden brown and done in the center [about 15 minutes]. Remove to cooling rack and cool.
Great served with fresh fruit compote or Allens Hill Farm Apple Molasses.
