39. Shortbread (Lavender optional)
I think it goes without saying that I love shortbread. You can find a link to my chocolate chip shortbread here. The recipe is all but the same, except this time, I decided to use LAVENDER SUGAR. *audience oooohhh*. I know! That’s what I thought too when I saw it. I have had good experiences and bad experiences when it comes to lavender in food, but as Mum and I were staying extremely close to the Norfolk Lavender Farm on our holiday, it seemed rude not to give it a go.
My first experience of lavender in food was a lavender muffin in a cafe in Poland. I was utterly confused by the concept, but thought I might as well try it. It was unforgettably good. I wanted more, but they’d sold out by the time I had finished my first! Every time I went back to that cafe they had sold out. They were so good I dreamt about them.
My second experience with lavender in food was a lavender macaron that tasted like soap and old people. I promptly dropped the idea of lavender in baked goods all together.
Until now anyway.
Now shortbread, shortbread has never done me wrong, so if there was something to try out my lavender sugar on it was shortbread. That simple 1:2:3 ratio of sugar, butter and flour was strong enough to withhold any flavour I through at it, and these turned out great! Would recommend.
Makes around 15 biscuits
Ingredients
50g (1.75oz) sugar (lavender optional)
100g (3.5oz) butter (cold and diced)
150g (5.25oz) plain flour
a pinch of salt
Method
In a bowl, rub together the flour sugar and butter with your hands until all rubbed in and you have no lumps of butter remaining. You may have lumps of dough, but you can tell whether they are lumps of butter or dough by the colour. Once there are no more lumps of butter, stop.
Squeeze the dough together into a ball and roll out on a lightly sugared or floured surface ( I like to sugar mine) to about 6mm thick.
Use a cookie cutter to cut out your biscuits and transfer to a lined baking tray. Stab with a fork to create a nice shortbread pattern.
Cool in the fridge for 20 minutes so that the dough will keep its form.
Preheat the oven to 180C.
Bake for 12-15 minutes until golden.
Enjoy!
