Wednesday, October 26

Lavender Shortbread Cookies

Lavender Shortbread Cookies


225g/2 sticks/8oz butter, at room temp

100g/4oz natural cane sugar, plus a little extra for sprinkling

325g/12 oz flour

pinch salt
1Tbsp dried lavender buds


1.• Heat the oven to 180C/350F/Gas 4. Beat together the butter and sugar until creamy. Add the flour, salt and lavender and mix until combined.
2.• Bring together into a ball with your hands and shape into a flat disk. Cover and chill for at least 20 minutes.
3.• Once chilled roll out the dough so that it’s 3/4cm/1/4 inch thick. Cut out into small rounds (mine are 2 1/2 inches) and place spaced out on baking trays. Sprinkle with a little extra sugar.
4.• Bake for 10-12 minutes or until they feel sandy on top and have the slightest hint of colour on the edges. Allow to cool on the tray.


Susan said...

I usually make these vanilla flavoured instead of i add a teaspoon or so vanilla to the butter...and sprinkle the cookies with vanilla sugar just before baking. I also tend to make them a tad thicker than what's called for, they come out lovely and melt in your mouth!

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