Photo: Sten Porse, CC BY-SA 3.0 · source
Dish · From Bladwijzer
Lavender shortbread
- Makes: ± 24 biscuits
- Time: 20 min + 30 min chilling + 20 min oven
- From: English lavender
Ingredients
- 200 g soft butter
- 90 g caster sugar, plus a little extra for sprinkling
- 280 g plain flour
- 40 g cornflour
- 1 tbsp dried lavender flowers (± 2 g)
- 1 tsp grated unwaxed lemon zest
- 1 pinch of salt
Method
- Grind the lavender flowers with the sugar in a pestle and mortar, or chop them finely together. This spreads the flavour evenly.
- Beat the butter with the lavender sugar, lemon zest and salt until soft and creamy.
- Sift in the flour and cornflour and knead quickly into a smooth dough. Do not knead for too long, or the biscuits will turn tough.
- Roll the dough out to 1 cm thick between two sheets of baking parchment and chill for 30 minutes to firm up.
- Heat the oven to 160 °C (140 °C fan). Cut out 5 cm rounds, place them on a lined baking tray and prick them with a fork.
- Bake for 18–22 minutes, until the edges just start to colour. Sprinkle the warm biscuits with a little sugar.
- Leave on the tray for 5 minutes, then cool on a wire rack.
Storing: 1–2 weeks in an airtight tin. The dough can be frozen for up to 3 months.