Lavender Shortbread

01/06/2018 - Cakes

• The flowers from 6 sprigs of lavender 
• 140 g caster sugar
• 225g unsalted butter, at room temperature
• 300g plain flour
• 50g corn or gluten free flour

Method

1. Line two large baking trays with baking paper.
2. Preheat the oven to 180C/ 350F/Gas 4.
3. Blitz the lavender flowers with the sugar in a food processor and reserve 1 tbsp of the lavender sugar for dusting.
4. Add the butter, and cream the lavender infused sugar and butter together.
5. Sift the flour and ground rice into the mixture, mix until it forms a smooth paste
6. Tip onto a lightly floured work surface and knead gently until the dough is smooth.
7. Allow the dough to rest in the fridge for 30 minutes.
8. Roll the dough out to a 5mm thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays.
9. Bake until pale golden-brown approximately for 15 minutes.
10. Carefully place the biscuits onto a cooling rack, sprinkle with the reserved lavender sugar and set aside to cool.

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