Baking with Chamomile

Here's How to Bake with Whole Chamomile Flowers

We’re thrilled that Alaya's best-selling whole Chamomile Flowers are finally back in stock! These fragrant, golden blossoms are known for their calming aroma and delicate flavor — and you can get creative with them in your kitchen.

While chamomile is traditionally steeped for tea, we love using it as a floral baking ingredient during quiet afternoons or weekend downtime. Whether you're whipping up a batch of cookies or experimenting with new pastry flavors, whole chamomile flowers add a touch of elegance and a naturally sweet, herbaceous note to your recipes.

How to Bake with Whole Chamomile Flowers

Incorporating chamomile into baked goods is easier than you might think. The key is to infuse chamomile into a baking base ingredient such as butter, milk, or cream. Here’s how:

1. Infuse: Gently heat your chosen ingredient (like unsalted butter or whole milk) and add a generous pinch of dried chamomile flowers. Let the mixture steep for 10–15 minutes to extract the floral essence.

2. Strain: Once steeped, strain out the flowers using a fine mesh strainer or cheesecloth.

3. Use as Normal: Incorporate your chamomile-infused butter or milk into your favorite baking recipes — from sugar cookies and shortbread to cakes, custards, and scones.

The result? A subtle floral flavor that beautifully enhances baked goods without overpowering other ingredients. Chamomile pairs especially well with honey, vanilla, lemon, and almond — plus it makes an excellent companion to a warm cup of tea.

Why Bake with Chamomile?

Chamomile is more than just a bedtime tea. As a culinary herb, it offers:

• A unique floral sweetness that elevates basic recipes

• Natural calming properties, making it perfect for mindful, relaxing bakes

• A creative way to introduce herbal elements into your baking routine

Whether you’re an experienced baker or just starting out, adding chamomile to your pantry opens the door to fresh inspiration and botanical flavor.

3 tbsp loose chamomile tea plus extra to decorate

1 cup (225g) butter

½ cup (100ml) milk

¾ cup (150g) granulated sugar

3 eggs

2 tsp vanilla extract

1 ⅔ cups (200g) all-purpose flour (plain flour)

2 tbsp baking powder

½ tsp sea salt

 

 

INGREDIENTS:

100 grams salted butter

60 grams raw cane sugar

30 grams honey + extra for brushing the cookies

1 teaspoon dried chamomile flowers, crushed into a fine powder

1 egg yolk

160 grams flour

1 teaspoon baking powder

 

1/2 cup coconut flour

2 tbsp chamomile flowers, chopped (optional)

1 tsp baking powder

1/2 tsp sea salt

1/2 cup unsalted butter (Vegan butter or coconut oil will also work)

4 tbsp coconut milk

3 tbsp dried chamomile (or 3 chamomile tea bags)

2 tsp vanilla extract

2/3 cup coconut palm sugar

6 large eggs