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Lavender Shortbread
A quick and easy recipe for luxurious lavender shortbread perfect with tea or white wine or ice-cream too
Ingredients
- 175 g plain flour all purpose flour
- pinch salt
- 60 g caster sugar
- 1/2 tbsp dried lavender
- 115 g butter
Instructions
- 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.
Notes
These lavender shortbreads are wonderful instead of wafers with ice-cream or served alongside a chilled glass of white wine.
Serve them with homemade lemon curd too.
Nutrition
Calories: 63kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 23mgFiber: 1gSugar: 4gVitamin A: 14IUVitamin C: 1mgCalcium: 12mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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