Lavender Shortbread
A community recipe by Rose HNot tested or verified by Nigella.com
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Strip the lavender leaves from the stems to make a heaped tablespoonful. Add the granulated sugar and whizz them in a processor. Set aside until required. Chop the butter into the processor bowl, add the caster sugar and whizz until soft and light. Add the flour andthe lavender/sugar mix and process again until a dough forms. Turn onto a floured surface and shape into a sausage approx 2"/5cm diameter. Wrap tightly in foil or film and place in the refidgerator for at least a couple of hours until firm/or overnight. Heat the oven to 190 deg C/375 deg F/Gas 5. Taking a sharp knife slice off the dough into discs approx 1/4" thick and place onto a greased baking sheet. Bake for 8 - 10 minutes until pale golden colour. When baked remove from the oven onto a cooling rack and sprinkle with the remaining sugar. Once cool store in an airtight container.
Strip the lavender leaves from the stems to make a heaped tablespoonful. Add the granulated sugar and whizz them in a processor. Set aside until required. Chop the butter into the processor bowl, add the superfine sugar and whizz until soft and light. Add the flour andthe lavender/sugar mix and process again until a dough forms. Turn onto a floured surface and shape into a sausage approx 2"/5cm diameter. Wrap tightly in foil or film and place in the refidgerator for at least a couple of hours until firm/or overnight. Heat the oven to 190 deg C/375 deg F/Gas 5. Taking a sharp knife slice off the dough into discs approx 1/4" thick and place onto a greased baking sheet. Bake for 8 - 10 minutes until pale golden colour. When baked remove from the oven onto a cooling rack and sprinkle with the remaining sugar. Once cool store in an airtight container.
Introduction
A good twist to a traditional recipe for a fragrant tasty shortbread.
A good twist to a traditional recipe for a fragrant tasty shortbread.
Ingredients
Serves: 24
Metric
Cups
- 4 sprigs lavender (no flowers)
- 25 grams granulated sugar
- 150 grams butter
- 75 grams caster sugar (extra for sprinkling)
- 200 grams plain flour
- 4 sprigs lavender (no flowers)
- 1 ounce granulated sugar
- 5 ounces butter
- 3 ounces superfine sugar (extra for sprinkling)
- 7 ounces all-purpose flour
Method
Lavender Shortbread is a community recipe submitted by Rose H and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Delicious on their own, or served with vanilla ice cream.
Delicious on their own, or served with vanilla ice cream.
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What 1 Other has said
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Posted by peicook on 6th August 2013
Show more commentsMade these today for the first time. Beautiful, delicious shortbread. Pressed fresh lavender flower into the cookies before baking.