Lavender Shortbread
By MJH
Rate this recipe
4.6/5
(14 Votes)
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Ingredients
- Lavender Sugar:
- 2 tsp. fried lavender buds
- 500 g sugar ( 2 1/2 cup sugar)
- Shortbread:
- 115 g butter, softened (1/2 cup butter, softened)
- 55 g lavender sugar (1/4 cup lavender sugar)
- 150 g plain flour, sifted (3/4 cup plain flour, whisked)
Details
Adapted from melecotte.com
Preparation
Step 1
Lavender Sugar:
Roughly chop the lavender buds.
Combine the sugar and lavender.
Store in an airtight container for 2-3 days before using.
Shortbread:
Preheat the oven to 150°C/300°F.
In a mixing bowl, using a wooden spoon, cream together the butter and sugar until thoroughly blended.
Add the flour and mix in with your fingers into a soft dough.
Place the dough on a floured working surface and flatten down to 3mm thickness.
Using a biscuit cutter cut into shapes.
Place the shortbread shapes on a baking sheet lined with baking parchment.
Bake for 20-30 minutes until pale golden and set.
Remove, cool on a wire rack and store in an airtight tin until serving.
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