Lavender shortbread
12/7/2011
Serves 32
These biscuits required refrigeration before baking, you can also wrap the logs of shortbread in a double layer of clingfilm and freeze for when you are ready to bake then remove an hour before slicing and baking.
Ingredients
| 225 g | Butter |
| 1 cup | Icing sugar |
| 2 cups | Flour |
| ¼ cup | Cornflour |
| 2 tbsp | Fresh lavender, plus extra petals for decoration |
Directions
- Beat butter and icing sugar until pale and creamy. Add the sifted flour and cornflour and mix well, then mix in the lavender flowers.
- Roll into 3 logs about 5cm diameter. Wrap in cling film and refrigerate for 30 minutes. (Or wrap logs of shortbread in a double layer of clingfilm and freeze. Remove an hour before slicing and baking.)
- Preheat oven to 160C. Slice shortbread into 5mm slices and place on a cold tray. Dot with a couple of extra flower petals.
- Bake for 15 to 20 minutes until firm. Cool on a wire rack.
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