Baltic Maid

Scottish Lavender Shortbread

Posted on | July 28, 2011 | 7 Comments

I am very excited about the lavender I harvested a few days ago and then dried.  It smells so lovely.  I always wanted to bake and cook with lavender; and now that I harvested my very own homegrown lavender, it’s about  time.

Shortbread reminds me of Scotland.  We visited Scotland about two years ago.  It is such a beautiful place, and shortdbread did originate there.  It was for sale everywhere, and it was the best I have ever tasted…  Adding lavender to the shortbread adds a little twist, and it tastes even better, as if that was actually possible…

Ingredients

  • 8 tbsp / 113 g unsalted butter, room temperature
  • 1/4 cup / 50 g sugar plus a little extra
  • 1 cup / 120 g flour
  • 1/4 cup / 30 g cornstarch
  • 1/4 tsp salt
  • 2 tbsp dried lavender

Directions

In a bowl, cream the butter with an electric mixer until smooth.  Add 1/4 cup of sugar and mix some more.

In a different bowl, combine the flour, cornstarch, and the salt.  Add to the butter mix and with a spoon mix it all together.  Add the lavender and mix some more.

Then knead the dough with floured hands until it comes together.  Form the dough into a ball, and wrap it in plastic wrap.  Put in the refrigerator for about 15 to 30 minutes.

Preheat the oven to 350°F /175°C.  On a floured surface, roll out the dough to the desired thickness.  Then cut the dough into rectangles (or other shapes).  With a fork or the end of a shish kebab stick, prick the individual pieces several times.  Transfer to a cookie sheet lined with parchment paper.

Sprinkle a little sugar on the shortbread.

Bake for 7 to 10 minutes.  Knock the cookie sheet against the side of the oven once which deflates the dough.  Then rotate the cookie sheet to ensure even baking.  Cook for another 7 to 15 minutes or until golden.  The time will differ on the thickness of your cookies.  I rolled mine out pretty thin so they were done quickly.

Sprinkle a little more sugar on top of the shortbread and let it cool on the pan.

Guten Appetit!!!

Source:  adapted from Gale Gland’s recipe via the FoodNetwork

Comments

7 Responses to “Scottish Lavender Shortbread”

  1. Heidi @ Food Doodles
    July 30th, 2011 @ 20:37

    Those look beautiful! I’ve been seeing lavendar at our farmers market but I never know what to do with it. This look great, and my hubby loves shortbread! Perfect :D

  2. BalticMaid
    August 2nd, 2011 @ 10:05

    I hope you guys will like them as much as we did!

  3. Criostoir O'Reilly
    August 24th, 2011 @ 23:27

    I’m going to try this this weekend. I’m doing a lavender themed brunch with lavender creme brulee, Chicken, figs and lavender and fresh fruit with a lemon lavender simple syrup.This will be a perfect addition.

  4. BalticMaid
    August 25th, 2011 @ 20:07

    Your lavender themed brunch sounds really delicious. Have fun and thanks for your comment!

  5. Melissa Duckworth
    October 23rd, 2011 @ 09:43

    I made these using cardamom (1tbsp) rather than lavender, because that’s what I had on hand and they were delicious! I’m hoping to try them with lavender next. Thanks for the great recipe! I hope you don’t mind, I blogged about it here: http://domesticduck.wordpress.com/2011/10/26/cardamom-shortbread-cookies/

  6. BalticMaid
    June 23rd, 2012 @ 23:33

    @ Melissa: Using Cardamom sounds like a great idea. Thanks for the inspiration!

  7. BISCUITI CU LEVANTICA - Edith's Kitchen
    December 17th, 2014 @ 05:33

    [...] Sursa [...]

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