Despite being the last to post, again, once the theme of flowers was announced, I knew exactly what I wanted to make – lavender shortbread. I had made some earlier in the year, as part of an edible gift hamper that I made for a friend of mine. They were received with great enthusiasm, so I thought what better time to share my goodies than now. (Also, I admit this month, I have been pretty busy with other baking projects for my side business, so I didn’t have a lot of time for experimenting)
I find the “trick” to making delicious, melt in your mouth shortbread is not to work the dough too much. Of course, we have heard this a million times before, but it’s totally true. Work the flour in until just combined, and be very patient and gentle with the dough. Your tastebuds will appreciate the effort.
Cook’s tip – if you don’t have access to/can’t find lavender oil for cooking, try infusing the dried lavender with your flour. Measure out your flour and add a few sprigs of dried lavender. Allow to “infuse” for a day or so. Then prior to using the flour, sieve the flowers out.