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