Lavender Shortbread

An unusual twist on the crumbly, buttery treat!

Ingredients


  • 1 tsp finely chopped lavender blossoms (approx. 3 lavender heads )
  • 110 g organic caster sugar
  • 220 g unsalted butter
  • 300 g organic unbleached plain flour
  • a pinch of salt

Method

  1. Preheat the oven to 160°C (325°F, Gas 3).
  2. Mix the lavender with the sugar then lightly cream it with the butter. Sieve the flour and the salt into the butter and sugar mixture.
  3. Mix together to make a soft dough. Place in the fridge to chill for 1 hour.
  4. Roll the dough out to approximately 5mm thick. Cut into shapes using 8cm cutters. Place on a baking sheet and sprinkle with a little caster sugar.. Bake for 15/20 minutes or until a pale gold colour. The shortbread will become crisp on cooling.




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