Pine Tip & Lemon Shortbread

We have been living in the countryside for the past week and really enjoying all the new growth and foraging opportunities that spring is bringing. Being surrounded by chickweed, nettles, puha, and oxalis, all bright green and fresh due to the spring rains and warmer days, feels like such a blessing.

Pinus radiata is a fairly common conifer species to come across in New Zealand as it is an invasive species and yet planted in copious amounts by the forestry industries and also as fast growing borders and wind breaks by farmers. I personally have very sentimental feelings toward this beautiful tree; mist creeping through the pine tops, crackling fires with pinecones and dried pine wood, and the much loved smell of pine resin around Yuletide that evokes memories of friends, family, and hearty roast dinners.

While pine is traditionally associated with winter, it is the spring growing tips of the pine tree that are the most delicious and nutritious and should not be overlooked. The tips have an intense citrus and pine bitterness which is delicious in desserts and teas and is very high in vitamin C. The citrus flavours pair wonderfully with the tart lemon and buttery goodness of these shortbread biscuits. Enjoy my fellow foragers!

Pine Tip & Lemon Shortbread

Ingredients:

3/4 cup vegan butter

1/2 cup raw sugar

1/2 teaspoon vanilla essence

1/2 lemon, juice

1/2 lemon, zest

1/3 cup pine tips, finely chopped

2 cups white flour

Icing:

1/2 cup icing sugar

1/2 lemon, juiced

1/2 lemon, zest

2 tablespoons pine tips, finely chopped

Directions:

In a medium bowl cream together the butter and sugar. Mix in the lemon juice, lemon zest, vanilla essence, and pine tips.
Add the flour and knead into a dough ball (add more if needed). Place in the fridge for 1 hour.
Preheat the oven to 160 degrees fan bake and line 2 baking trays. Place the dough between 2 sheet of baking paper and roll out to about half a centimetre thickness. Use a cup or cookie cutter to cut into desired shaped and place on the baking trays.
Bake for 15 minutes or until ever so slightly golden round the edges. Cool on a wire rack.
For the icing just mix the lemon juice and icing sugar together in a bowl. Ice the shortbreads and sprinkle them with pine tips and lemon zest.

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