Anise hyssop shortbread biscuits

Name: Anise hyssop shortbread biscuits
Total time: 1 h 30 min
Yield: ± 30 biscuits
Ingredients: 200 g plain flour; 125 g cold butter; 75 g sugar; 1 egg yolk; 2 tablespoons finely chopped anise hyssop leaves and flowers; a pinch of salt

Updated on 9 October 2026

Makes: ± 30 biscuits
Time: 30 min + 1 hr chilling
From: Anise hyssop

Ingredients

200 g plain flour
125 g cold butter
75 g sugar
1 egg yolk
2 tablespoons finely chopped anise hyssop leaves and flowers
a pinch of salt

Method

Quickly rub the flour, diced butter, sugar, salt and anise hyssop to crumbs; add the egg yolk and bring together into a ball.
Roll the dough into a log 4 cm across, wrap it and chill for an hour.
Preheat the oven to 175 °C, cut half-centimetre slices and put them on a baking tray lined with baking paper.
Bake for 12 to 15 minutes until the edges are pale golden and leave to cool on a rack.

Storing: 2 weeks in a biscuit tin.