Lavender shortbreads

Recipe from: June 2012

Ingredients 9
Servings 32
Time 00:15

Ingredients

  • 280
    g
    butter softened
  • 120
    ml
    (110g) castor sugar
  • 700
    ml
    (350g) cake flour
  • 160
    ml
    (80g) corn flour
  • Pinch of salt
  • 2.5
    ml
    baking powder
  • Topping:
  • 1
    sprig of lavender
  • 160
    ml
    (80g) sugar for topping
 

Method

00:45
 
Preheat the oven to 160ºC.

Mix the softened butter with the castor sugar until pale and creamy. Add the flour, cornflour, salt and baking powder.
Mix together with your hands until you have a soft and pliable dough.

Press into a rectangular tin, 25cm x 30cm.
Bake for 40-45 minutes until slightly coloured and butter smells are wafting through the kitchen.
Remove from the oven and cut into small squares whilst hot but leave in the tin to cool.

Blend the sugar with the lavender sprig, until the lavender has broken down and the sugar smells fragrant.
Spread the sugar over the shortbread whilst still hot. This way the sugar will stick to the shortbread.

Allow to cool and serve or store in an airtight container.

Chef's note:
These make a great present. Add some charm by wrapping them in an attractive cloth and popping in a few sprigs of lavender. For a spicier biscuit, add 1 tbsp orange rind to the mixture and mix in ½ (0.5ml) tsp cinnamon into the sugar topping.


Reprinted with permission of Sasko.
 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.