Tuesday, 27 September 2011

Recipe: Lavender Shortbread

Lavender shortbread biscuits (retro biscuit tin from Velvet)

I love the smell of lavender, it's such a beautiful vintage scent and makes me think of gardens, grandmothers and flea markets. Which is probably why I had never considered eating it, until someone lovely gave me a pot of lavender sugar on my birthday. You cannot imagine how exciting this was to me! It immediately became precious while I spent a long time pondering what to do with it. After much deliberation I decided upon lavender shortbread. Something simple enough to absorb the flavour of lavender without (hopefully) becoming overpowering.

I did some research first to find out whether to remove the lavender petals before using the sugar, Google's results were varied, so I decided it was probably down to preference and keept a few petals in for good measure and aesthetic. The shortbread biscuits were good, the right amount of crumbly and buttery with a touch of floral goodness. Mmmmm.

How to.....
 
Makes approximately 46 biscuits (depending on how big you make them...)

You will need:
175g Butter (room temperature)
30g Lavender Sugar
25g Caster Sugar
200g Plain Flour

A 5cm (diameter) fluted cookie cutter

Pre-heat the oven to 150C

Beat the butter with a wooden spoon until it is soft and mix in the lavender sugar and caster sugar, once this is combined gradually sift in the plain flour and stir into a soft dough.

Flour your surface and roll out the dough until it is approximately 5mm thick, cut out the biscuits. Line a baking tray with baking paper and arrange the biscuits on top.

I then popped the tray into the fridge for 15 minutes to cool the dough, from my experience chilling cut biscuit dough before baking enables the biscuits to keep their shape as they bake- but if you want to risk it then you can bake them without chilling, (the biscuits will still taste delicious).

Bake in batches on the centre shelf for approximately 12 minutes or until just starting to turn golden.  Carefully remove the biscuits from the baking tray to prevent further cooking and leave to cool on a wire rack.


I decorated mine with a blob of sugar icing and some jelly diamonds, but you can leave yours plain or dusted with some golden caster sugar if you prefer a more sophisticated finish.

No comments:

Post a Comment