Ingredients
- 2 cups all-purpose flour
- 3/4-teaspoon salt
- 1/2-teaspoon baking powder
- 1 tablespoon dried or fresh lavender flowers
- 6 ounces unsalted butter, softened (the best quality you can find)
- 2 tablespoons honey (the darker the better)
- 1/2-cup confectioner’s sugar
Preparation
Step 1
Combine flour, salt, baking powder and lavender in a medium bowl.
Using an electric mixer or the paddle attachment on a stand mixer, cream the butter and sugar. Add the dry ingredients and mix until just combined.
Spoon dough out onto a large rectangle of parchment paper and make a nice, even roll to form a log. Transfer dough to refrigerator and chill until firm, about 1 to 2 hours.
Preheat oven to 350 degrees and line a baking sheet with parchment paper of a Silpat mat. Cut the log of dough into 1/2-inch slices. (I used a serrated knife to make this easier)
Place the slices on sheet, spacing them about 2 inches apart and bake about 8 minutes or until a light, golden brown. I turn my pan after half of the time to ensure even cooked
shortbread.