Friday, 3 September 2010

Lavender shortbread

I picked this lavender out of my garden.  I put the stems in a low oven and baked until the flowers dried out and they fell off the stem easily.  The kitchen smelt beautiful!


¾ cup (2.25 oz) icing (confectioner’s) sugar
1 tbsp dried lavender
140g unsalted butter, cut into cubes
1 tsp lemon zest (I didn't use the lemon zest in my shortbread)
1¾ cup (8.5 oz) plain all-purpose flour
3 large egg yolks
1 cup granulated sugar (for coating)

Preheat the oven to 180°C. 

Line a baking sheet with parchment paper.
Whisk the confectioner’s sugar and lavender together in a bowl.
Add the butter, lemon zest and lavender/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in colour.
Add the flour and mix until well combined.

Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
Roll the dough out to 1.5cm thickness.
Cut the dough with a cookie cutter.

Toss each cut cookie in a bowl of granulated sugar to coat.
Place the sugar-coated cookie on a parchment lined pan.
Bake for 12-15 minutes, or until slightly golden around the edges.

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