Thursday, 27 September 2012

Easy Lavender Shortbread

Looking through my past posts I seem to have a bit of an obsession with lavender. This summer I have been to visit the lavender fields of Hitchin and also made some lovely lavender bags. Apparently I am "on trend" because the latest fad is using lavender in cooking. Lavender has been used in food for a long time and is used in such delicacies as lavender jelly and even lavender tea.

I particularly like lavender shortbread as it has such a delicate flavour but in the past I have been put off because I have never known where to get the lavender from. I think there are only particular brands that are edible and you do have to be careful because some lavender from garden centres has been sprayed with pesticides and is therefore not suitable for eating.

This recipe solves the problem by using ready made lavender sugar which you can buy from Waitrose. The shortbread has a lovely delicate flavour and brings back the summer which is now fading fast!

125g lavender sugar
225g unsalted butter
300g plain flour
50g ground rice


Sieve the sugar into the butter and cream until light and fluffy (save the lavender flowers - you don't want to get them crushed)

Add in the flour and ground rice and stir until it is fully mixed in.

Using your hand knead the mixture into a dough and chill in the fridge for 15 minutes.

Roll out the dough on a floured board and cut into biscuit shapes (hearts or stars look pretty)

Chill the shapes in the fridge on a baking tray for a further 30 minutes.

Cook for 15 minutes (or until golden brown) in an oven at 180c


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