Comments on
Angel Shortbread
Laura @FeelBetter
Thank you 😊. They are really easy to make and you can flavour with whatever spice you fancy.
Sonia @sonia
What interesting ingredients @FeelBetter. Where did you get your angelica from? I don't think I've ever seen it for sale (or indeed heard of it!)
Laura @FeelBetter
I bought it from the garden centre a few years ago and it happily grows in my herb garden alongside its pal, mace
Sonia @sonia
@FeelBetter how interesting, I'll look out for it (I spend a lot of time in garden centres these days)
Laura @FeelBetter
Stems are more popular but I’m not a fan of the taste as so bitter but the foliage is nice to look at (and eat) and so are the pretty white flowers - great in salads. There are 2 types of Angelica, A. sinensis is known by a variety of names, including dong quai and female ginseng. It’s native to China and other countries in East Asia, where it’s used primarily in traditional medicine to treat female hormonal issues.On the other hand, A. archangelica (the one I use) is commonly known as wild celery or Norwegian angelica. This type grows mainly in European countries, where it’s used in certain culinary applications or as an herbal medicine.
Laura @FeelBetter
PS I put a photo of it on my insta post for the recipe @FeelBetterMK which hopefully will help you recognise it 😊
