Lavender shortbread

I first had a taste of lavender when I lived in Aix en Provence.  My weekly treat was a whole morning at the Saturday market.  I would go from stall to stall practising my French with the traders and sampling their wonderful wares – yeah OK – I was a student so it was a free breakfast and free lunch!  Anyway, one of them gave me a biscuit once and it tasted pretty close to the shortbread recipe below.  It was truly magical and will always be a flavour of Provence for me.

You’ll need

  • 400g soft unsalted butter
  • 400g plain flour
  • 200g cornflour
  • 200g caster sugar
  • 2 tbsp  dried lavender flowers
  • (or you can use sifted lavender sugar but you’ll get a coarser crumb)

To make them

  1. Preheat the oven to 160C
  2. Mix the sugar and flours together so there’s an even distribution.
  3. Add the butter and finely chopped/processed lavender flowers and mix it all up by hand or in a food processor until it lumps up into a ball.
  4. Press this out into a baking tin – square or circular – it doesn’t matter really as long as the shortbread is about half a centimetre thick.  I use a little Indian balti dish but the back of a spoon works just as well.
  5. Run a ruler across the pressed mixture to even it out further and then gently score into pieces using a sharp knife.
  6. Prick each piece gently with a fork and then bake for around 20 minutes til just turning brown on the sides.
  7. Leave to cool in the tin and then sprinkle with lavender sugar before serving.

I use these to sandwich some blackcurrants and crème fraiche or half dipped in dark chocolate and placed on top of the lavender cake to make it even more decadent.

4 responses to “Lavender shortbread

  1. Pingback: The lavender is out in bloom | The Botanical Baker

  2. Oh these sound divine. I’m partial to flowery tea so I wonder if I’ll be partial to flowery biscuits. Need to locate some lavender first! x

    Like this

  3. Urvashi Roe

    Thanks Holly – you can substitute the lavender for rose water or orange blossom water too for even more floweryness! xx

    Like this

  4. Pingback: Spring flowers – just in time to eat! | The Botanical Baker

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