Friday, 13 March 2015

Lavender shortbread

  • 225g soft, unsalted butter
  • pinch of salt
  • 110g caster sugar
  • 225g plain flour
  • 110g corn flour
  • 1tbsp dried lavender (plus extra for sprinkling)

Beat the butter with sugar until pale and fluffy, then add remaining ingredients and knead shortly to bring the dough together.

Roll the dough out to about 1cm thick, cut out biscuits and place on a lined baking sheet, sprinkle with lavender.  Place the trays with biscuits in the fridge, to chill, for about 30 minutes. 

Bake in a pre-heated oven at 180C for about 20 minutes.  Take out the oven and leave to cool slightly, then transfer to a wire rack and leave to cool completely. 


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