I bought some culinary lavender to make a lamb and lavender recipe that I had in my mind for a while. I still haven’t got around to developing that recipe but I took a notion of lavender shortbread around St Valentine’s Day and went for it. I adore shortbread but quite often the bought variety has a bit of a weird “cream of tartar” aftertaste - probably the additives - hence I make my own.
The recipe below will make approximately 20 shortbread biscuits depending on how thick you like your shortbread! You can easily double the ingredients to make 40.
1 tablespoon Culinary Lavender
180g Plain Flour
Sugar to dust
Beat the butter and sugar together in your mixer until smooth. In a bowl mix the flour and lavender and then add the mixture, spoonful by spoonful to the butter and sugar to get a smooth paste.
Turn out onto a sheet of wax paper (or parchment) on a cool work surface. Cover with another sheet and gently roll out until the paste is 1cm thick.
Peel the top layer of paper off and cut out heart shapes using a heart shaped cutter. Place gently onto a cookie sheet. Cool in the fridge for 20 minutes.
Meanwhile heat the oven to 190°C/375°F.
Bake for 15-20 minutes until golden brown. Transfer to a cooling rack and sprinkle liberally with sugar.