I actually had a few extra minutes to myself a few days ago and I figured I’d try out a new shortbread flavor. We picked up some matcha (green tea powder) last month with the intent to use it in one of our products and shortbread seemed to be the obvious choice because it has such great shelf life. I know that green tea shortbread has been done many times before, so my challenge was to add something to make it unique. After much deliberation I settled on lemon zest and fennel seed. I took the opportunity to use some special fennel seeds that I came across. These seeds are called Lucknow Fennel and are a bit smaller and sweeter, and they are the kind used for making the Indian candied fennel seeds that I love so much. I ground them finely, added them to the dough along with the lemon zest and green tea powder. The color of the uncooked dough was a beautiful dark green – it almost looked like a giant lump of wasabi. Unfortunately the color faded a bit after cooking. When I told Jenna what flavor the cookies were her initial reaction was “huh?”, but the flavors work surprisingly well together. The spices just need a little balancing. Watch for them!