I promised you the Lavender Shortbread and here it is. After the disaster of the first batch I was determined to make sure this second batch made it out of the Aga in edible form. They did thank goodness!
They certainly didn’t last long on the plate. The dried lavender gives a really delicate floral taste, but do be careful not to overdo the quantity of lavender, if you do you will end up with a strong almost soapy taste. Beleive me I have done this before and it isn’t one I wish to repeat!
- 175g/6oz plain (allpurpose) flour
- pinch of salt
- 60g/2oz caster sugar
- ½ tablespoon dried lavender
- 115g/4oz butter
- Preheat oven to 150C/300F/Gas2
- Line a baking tray with baking parchment
- Sieve together the floour and salt into a large bowl and then add the sugar and dried lavender.
- Now chop the butter and rub this into the dry ingredients. You want to get a breadcrumb like mixture.
- Bring together to form a dough and if you have time wrap in clingfilm and pop into the fridge for 30 minutes to chill and make easier to roll.
- Roll out the dough to approximately 0.5cm/1/4" and using a cookie cutter cut out your rounds, I got 15 from mine.
- Place on the prepared baking tray and prick with a fork.
- Bake for approximately 20 minutes or until golden on top.
- Cool on a wire rack.
Even now in a chilly March they are a cheery addition to the tea table and add a wee touch of spring sunshine to the day.