I am a fan of all things Lavender and have made Lavender cakes and ice cream in the past. This time I decided to try and make Lavender shortbread to have with tea.
The biscuits turned out crumbly and tasting deliciously of the fragrant herb. I only added a teaspoon of Lavender which was sufficient to flavour the shortbread without overpowering the taste of the shortbread.
I suggest you use a food processor at first then transfer the mixture to a large bowl before adding the lavender. Ensure you use culinary lavender as the type used for pot pourri may have been sprayed with pesticides.
- 70g/2.5 oz Castor Sugar plus extra for sprinkling
- 150g/5.5 oz Dairy Free Margarine( I use Stork)
- 200g/7 oz Gluten free Flour Mix (I use Doves Farm)
- 1 tsp Culinary Lavender Flowers
- Heat oven to 180C/ 350F/ Gas Mark 4
- Grease a non stick baking sheet
- Blend the Margarine and Sugar in a food processor or with a stand or hand mixer until light and fluffy
- Add the sifted flour and blend until combined. Mine resembled breadcrumbs at this point.
- Tip the mixture into a large mixing bowl and add the lavender then stir well to combine
- Lightly flour a work surface and take a small handful of the mixture and press into golf-ball sized portions.
- Press each portion flat and roll lightly until it is around 6cm or 2.5 in in diameter and 0.75 cm or 1/4 in thick
- Use a pastry cutter to cut a 5 cm or 2,5 in round or heart shape
- Transfer to the greased baking sheet with a fish slice( the dough is fragile at this point so be careful)
- Continue with the remaining dough until you have 12 biscuits
- Sprinkle with Castor Sugar
- Bake for 12-15 minutes
- Transfer from Baking tray to a wire rack to cool
- Enjoy with a cup of Earl Grey Tea.