Lavender Shortbread for Summer Berries |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A versatile and easy to make shortbread recipe with added lavender for an elegant and sophisticated taste. Serve these with strawberries or raspberries and lavender cream - for a delectable dessert or an afternoon tea treat! I sprinkle the tops of these shortbreads with my own lavender sugar recipe: French Lavender and Vanilla Sugar for Elegant Cakes and Bakes. These also make a wonderful gift - pack them between greaseproof paper and place them in an attractive box or a clear cellaphane bag with a bow. Ingredients:
100 g unsalted butter, softened |
50 g caster sugar |
100 g plain flour |
50 g rice flour |
1 grated lemon, zest of |
10 drops lavender, cooking essence |
1 pinch dried lavender flowers or 1 pinch fresh lavender flowers |
sugar, to sprinkle before baking |
Directions:
1. Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flour and rice flour, lemon rind and lavender flowers.
2. Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/320F/gas 3 for 30-35 minutes until light golden.
3. Mark the shortbread into 12 wedges and then leave to cool in the tin.
4. Remove very carefully and serve with fresh strawberries or raspberries and whipped lavender cream.
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