Doesn’t the idea of lavender shortbread just make you feel all summery? Today I told my daughter that I really needed a cup of coffee, to which she responded: that’s my mom! but what she didn’t know was that I just wanted an excuse to have a lavender shortbread biscuit! 
It’s been so hot lately that baking’s not been on my agenda much, but it’s a little cooler today and I thought these would be worth the 15 or so minutes of heat in the kitchen. I use a stone tray, which affects how long things take to bake, so you just need to adjust the time to suit your oven and equipment – keep an eye on the biscuits and pop them out the oven when they’re a lovely golden brown.
Generally I’d say ‘sprinkle’ on some extra lavender sugar, but my 7 year old was helping out in the image above, and it’s a bit more of a sugar shower, rather than a sprinkle! Nevertheless, it’s one of those times when more is probably better than less anyway.
It worked out well though – the pretty, tasty, crumbly shortbread was a hit, fantastic with a lemon or rooibos tea, but I’ll have mine with coffee. Click here for lavender recipes and the recipe for Lavender Sugar is here
Recipe For Lavender Shortbread
- 125g butter
- 55g lavender sugar
- 180g plain flour
- Beat the butter and the sugar together until smooth.
- (Thermomix: Add the butterfly to the bowl, mix for 1 minute/speed 4)
- Add the flour and mix into a smooth batter. (Remove butterfly, mix again for 1 minute/speed 4)
- Turn out onto a work space and flatten to about 2cm thick (Or pour onto wax paper, fold over the paper and flatten it out that way.)
- Pop into the freezer for 20 minutes, then slice into 1 cm slices
- Heat the oven to 190C/375F/Gas 5
- Bake 10-15 minutes, or until pale golden-brown
- Sprinkle with more lavender sugar, and set aside to cool
- Store in an airtight container