Lavender shortbread is quick, easy and totally delicious, that is, of course, once you have a supply of lavender sugar in your cupboard. I made some up with a bunch of dried lavender that I brought at a local market. I don't remember the exact quantity of lavender to sugar I used. About 2 - 3 dessert spoons to approx 500g of sugar. It seems to last really well and I've been having great fun experimenting with it.
Ingredients:
2oz lavender sugar
4oz butter
6oz plain flour
dash of milk of combine
extra sugar to roll the dough in
Method:
Preheat your oven to 375F. Beat your lavender sugar and butter until light in colour and fluffy. Sift in the flour, combine with your butter mix, using a dash of milk to bring together (handling as little as possible). Roll into a log shape, then roll in the extra sugar and leave to firm up for 10 - 15 minutes in the fridge.
Cut the dough into rounds, place on a lined baking tray and cook for 15 - 20 minutes. Allow to cool for 10 minutes on the tray and then transfer to a wire rack to finish cooling. Enjoy! ;o)
Loving the shortbread. You better make me some of this when you're home. What's with the oven heat though, only have C on my cooker?? Martha
ReplyDeleteHi Dorothy, first time here and am your latest follower! I just love shortbread and the scent of lavender in them must be amazing! Lin xx
ReplyDeleteThanks Lin, I must say they really turned out well. I've recently tried a rose flavoured version which I will post some day soon. It's great to get a new follower, thank you! X
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