By Laura Coffee, Marketing & Owner Services manager, Co-op Owner
Chamomile is a lovely little golden flower with a pleasantly sweet odor. Many people find this bright and friendly herb very calming, enjoying it as a delicate tea. It also pairs well with sweet flavors in cakes, macarons, pana cotta, and other desserts. Adventurous cooks may enjoy pairing it with spring vegetables, like asparagus, or infused into a mild ricotta cheese. While it may not be a good choice for those with hay fever or ragweed allergies, the light, floral nature of chamomile brings a touch of spring to many different dishes! To sign up for future installments of this series, visit the CRDL.
Chamomile Oat Cookies
- 1 1/2 cups old fashioned oats
- 1 cup all purpose flour
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1 egg
- 1 Tbsp dried chamomile
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp baking soda
Preheat your oven to 375F. In a small dish, crush the chamomile buds with your fingers until the petals are separated and the texture is fine, rather than chunky. Set aside.
Cream the softened butter and brown sugar in a large mixing bowl. Mix in the egg, vanilla, and maple syrup until well-combined. In a smaller bowl, stir together the oats, flour, baking soda, and chamomile. Add the dry ingredients to the butter mixture by large spoonfuls, mixing continuously, until the dry blend is fully incorporated.
Scoop the dough in tablespoons onto a cookie sheet, flattening each scoop slightly after placing. (Tip: I use parchment paper to make removing the cookies and cleaning the cookie sheet easier.) Bake for 8-10 minutes or until the cookies are golden brown and the edges start to darken slightly. Allow the cookies to cool on the baking sheet for at least 10 minutes to help them crisp up.
Creamy Cuppa Chamomile
- 1 cup milk of choice (I like unsweetened coconut.)
- 1 Tbsp sugar (Can use more or less to taste.)
- 1 tsp chamomile
- 1/4 tsp vanilla extract
Steep the chamomile in hot milk for about 10 minutes. This can be done in a covered mug or in a small pot on the stove top. Strain the flowers out or remove the tea ball. Add the sugar and vanilla and stir until sugar is fully dissolved. Enjoy!
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