Lemon Lavender Shortbread

 

Lavender lemon shortbread has such a springtime feel about it however these can be made anytime. Delicate, light and buttery these biscuits are the perfect perk to brighten a dull day. 

Lemon Lavender Shortbread

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1 cup unbleached all purpose flour

1/4 cup white sugar

1/4 cup icing sugar

1/2 cup corn starch

grated lemon zest of 1 lemon and half of the juice from the lemon

3/4 cup unsalted butter, softened

lavender sugar on a small plate, for rolling

lavender buds for decorating

Preheat oven to 300ºF (150ºF)

In a large combine the white sugar, icing sugar, corn starch, flour and lemon zest together. Add the softened butter and gentle combine the butter and flour mixture until a soft dough forms. 

Roll the dough into balls, no larger than a walnut, roll each ball in the lavender sugar and place on the prepared baking sheet. Using the tines of a fork or the bottom of a smooth glass, gently press each sugared ball slightly down. Place in the preheated oven and bake for 15 to 20 minutes until edges are slightly browned. Cool on a wire rack. Once cool place on a plate or in a tin and sprinkle with lavender buds. 

Have a great weekend and stay safe everyone! - JD