Roux

Name: Roux
Ingredients: 3 g (about 3/4 cup if the leaves are whole, loosely-packed) dried lemon verbena leaves; 60 g (about 1/3 cup) sugar; 1/4 teaspoon fine sea salt; Zest of 1 medium lemon; 113 grams (1/2 cup) unsalted butter, at room temperature; 160 grams (1 1/3 cups) all-purpose flour; 100 g powdered sugar; 4 teaspoon lemon juice

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Try Martin Sorge's Lemon Verbena Shortbread for a crispy, lemony treat with a hint of herbal freshness. Perfect for cookie lovers!

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Ingredients

3 g (about 3/4 cup if the leaves are whole, loosely-packed) dried lemon verbena leaves
60 g (about 1/3 cup) sugar
1/4 teaspoon fine sea salt
Zest of 1 medium lemon
113 grams (1/2 cup) unsalted butter, at room temperature
160 grams (1 1/3 cups) all-purpose flour
100 g powdered sugar
4 teaspoon lemon juice