lavender shortbread biscuits
Lavender has always been my favourite garden herb/flower and shortbread is a firm favourite in our house, so this combination in my view is a match made in heaven. Having never made shortbread before, I was a bit daunted to try, but needn't have worried because it isn't difficult, and is well worth the effort. Cutting the biscuits into shapes, and using biscuit stamps makes these shortbread biscuits wonderful to give as gifts too, but it will be tempting to eat them all! (Top Tip: Other herbs such as rosemary can also be used in place of lavender.)
Ingredients: *
350g softened butter
125g caster sugar
4 tablespoons sifted icing sugar
2 tablespoons finely chopped lavender
1 teaspoon grated lemon zest
325g plain flour
65g cornflour
1/4 teaspoon salt
How to make lavender shortbread:
(1) In a medium bowl, cream together the butter, sugar and icing sugar until light and fluffy. Mix in the lavender and lemon zest.
(2) In a separate bowl, combine the flour, cornflour and salt.
(3) Add the flour mixture to the creamed butter and sugar, and mix well until well blended.
(4) Divide the dough into 2 balls, wrap in cling film, and flatten to approximately 2.5cm
(5) Refrigerate until firm (approximately 1 hour)
(6) Preheat oven to 170 C
(7) On a lightly floured surface, roll the chilled dough out to 6mm thickness
(8) Cut into shapes with biscuit or scone cutters (if using a biscuit stamp, do so now)
(9) Place on baking trays, and bake for 18-20 minutes until slightly browned on the edges.
(10) Cool on wire racks.
*This recipe is courtesy of Mary Eileen from All Recipes at www.allrecipes.co.uk
Ingredients: *
350g softened butter
125g caster sugar
4 tablespoons sifted icing sugar
2 tablespoons finely chopped lavender
1 teaspoon grated lemon zest
325g plain flour
65g cornflour
1/4 teaspoon salt
How to make lavender shortbread:
(1) In a medium bowl, cream together the butter, sugar and icing sugar until light and fluffy. Mix in the lavender and lemon zest.
(2) In a separate bowl, combine the flour, cornflour and salt.
(3) Add the flour mixture to the creamed butter and sugar, and mix well until well blended.
(4) Divide the dough into 2 balls, wrap in cling film, and flatten to approximately 2.5cm
(5) Refrigerate until firm (approximately 1 hour)
(6) Preheat oven to 170 C
(7) On a lightly floured surface, roll the chilled dough out to 6mm thickness
(8) Cut into shapes with biscuit or scone cutters (if using a biscuit stamp, do so now)
(9) Place on baking trays, and bake for 18-20 minutes until slightly browned on the edges.
(10) Cool on wire racks.
*This recipe is courtesy of Mary Eileen from All Recipes at www.allrecipes.co.uk