Delicious, melt in the mouth buttery lavender shortbread

Just perfect with a cup of tea on a chilly October morning ...

Here's Mrs Smith's recipe:

  • 225g unsalted butter at room temperature

  • 125g lavender sugar - make your own by infusing fresh lavender in caster sugar for a few days beforehand

  • 300g plain flour

  • 50g semolina

  • a touch of lemon zest

1. cream the butter and caster sugar including the lavender together in a large mixing bowl with a hand whisk or food processor

2. add the sifted flour and the semolina and blend until the mixture looks like breadcrumbs

3. press the mixture into a smooth paste with clean hands or a wooden spoon, wrap in waxed paper and leave in the fridge for 20 mins or so

4. roll out the dough (Mrs S uses an embossed rolling pin) to around 5mm thickness and cut out biscuit shapes such as hearts or rounds

5. place onto a baking tray lined with baking paper and sprinkle with a little more caster sugar

6. leave to chill in the fridge again for at least 30 mins

7. pre heat the oven to 180 degrees C and bake for around 15 mins until pale golden

8. leave to cool on a wire rack and enjoy

9. these keep well in an airtight container


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