lavender shortbread

 

 

 

* Adapted from High Tea at the Victoria Room, Jill Jones-Evans and Joe Gambacorta

Shortbread
260g unsalted butter, cold, diced
125g caster sugar
250g plain flour, sifted
125g rice flour, sifted
2 – 3 drops lavender oil

Topping
40g caster sugar
2 dried lavender flowers

Makes approximately 24, depending on shape

Cook’s tip – Dried lavender and lavender oil can be found in health food stores. If you cannot find lavender oil suitable for cooking, measure out your flour a couple of days prior to when you want to use it. Put in a bag, and add a couple of sprigs of lavender. The aroma will infuse into the flour. When you’re ready to use it, sift the flour again to remove the flowers.

Preheat the oven to 160 degrees Celcius. Line two baking trays with baking paper.

Cream butter, sugar and lavender oil until light and fluffy.
Work in the flours until just combined. Do not over-mix. Turn onto a lightly floured surface and roll dough between two sheets of baking paper until approximately 1cm thick.
Use a cookie cutter to cut into shape. Prick all over with a fork.
Refrigerate for 15 minutes prior to baking.
Bake for 10 – 12 minutes, or until golden.
While the biscuits are baking, make the topping. Mix sugar and lavender flowers in a food processor until very fine.
Remove the biscuits from the oven, and sprinkle with the sugar and lavender topping.
Allow to completely cook before serving.

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