I do tend to make quite a bit of shortbread over the holidays. It seems to be the one that disappears quickly. And not surprising considering I make many flavours that will tempt any culinary palette. These lavender shortbread are simple, aromatic with a slight hint of sweetness. Which makes them a favourite not just during the holiday season but anytime through out the year.
Lavender Shortbread
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2 cups unbleached flour
1/2 cup powdered sugar (icing sugar)
1 cup (1/2 lb) butter, softened
French lavender buds, add as much or as little according to your taste.
caster sugar for dusting on top
Turn the oven on to 350ºF.
Line a baking tray with parchment paper.
Simply cream the butter and sugar together in a large bowl.
In another bowl place the flour and lavender. Once combined together add it to the creamed mixture and mix well.
Roll the dough into balls about the size of a walnut and place them on the prepared baking tray. Pressing gently, flatten with the bottom of a floured glass or a fork. Dipping the glass or fork into flour each time until all are done. Giving a light dusting of caster sugar over the top of each.
Bake for about 8 - 10 minutes or until pale golden. Once done and while they are still warm from the oven place them on a rack, dust with more caster sugar and allow to cool.
NOTES: I really didn't give a measurement for the lavender because everyone's taste are different. I would say let your eyes do the measuring... if it is your first time using lavender in baking you might want to ease your way into. Use a lighter hand and have a shortbread with subtle flavour and next go a bit more bold.
Lavender Shortbread
--------------------------------------
2 cups unbleached flour
1/2 cup powdered sugar (icing sugar)
1 cup (1/2 lb) butter, softened
French lavender buds, add as much or as little according to your taste.
caster sugar for dusting on top
Turn the oven on to 350ºF.
Line a baking tray with parchment paper.
Simply cream the butter and sugar together in a large bowl.
In another bowl place the flour and lavender. Once combined together add it to the creamed mixture and mix well.
Roll the dough into balls about the size of a walnut and place them on the prepared baking tray. Pressing gently, flatten with the bottom of a floured glass or a fork. Dipping the glass or fork into flour each time until all are done. Giving a light dusting of caster sugar over the top of each.
Bake for about 8 - 10 minutes or until pale golden. Once done and while they are still warm from the oven place them on a rack, dust with more caster sugar and allow to cool.
NOTES: I really didn't give a measurement for the lavender because everyone's taste are different. I would say let your eyes do the measuring... if it is your first time using lavender in baking you might want to ease your way into. Use a lighter hand and have a shortbread with subtle flavour and next go a bit more bold.
This is the lavender I used. On the back of the bottle it states that it is "a sweet floral aroma with a hint of mint and citrus." Looking at the jar now I probably used about 1 tablespoon or 1 tablespoon and a half when making the shortbread. Lavender is distinctive and a little does go a long way. However I enjoy giving the shortbread I make a flavourful punch.
Have a good weekend everyone! - JW
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