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Lavender shortbread

5th July 2011 By Urvashi Roe

I first had a taste of lavender when I lived in Aix en Provence.  My weekly treat was a whole morning at the Saturday market.  I would go from stall to stall practising my French with the traders and sampling their wonderful wares – yeah OK – I was a student so it was a free breakfast and free lunch!  Anyway, one of them gave me a biscuit once and it tasted pretty close to the shortbread recipe below.  It was truly magical and will always be a flavour of Provence for me.

You’ll need

  • 400g soft unsalted butter
  • 400g plain flour
  • 200g cornflour
  • 200g caster sugar
  • 2 tbsp  dried lavender flowers
  • (or you can use sifted lavender sugar but you’ll get a coarser crumb)

To make them

  1. Preheat the oven to 160C
  2. Mix the sugar and flours together so there’s an even distribution.
  3. Add the butter and finely chopped/processed lavender flowers and mix it all up by hand or in a food processor until it lumps up into a ball.
  4. Press this out into a baking tin – square or circular – it doesn’t matter really as long as the shortbread is about half a centimetre thick.  I use a little Indian balti dish but the back of a spoon works just as well.
  5. Run a ruler across the pressed mixture to even it out further and then gently score into pieces using a sharp knife.
  6. Prick each piece gently with a fork and then bake for around 20 minutes til just turning brown on the sides.
  7. Leave to cool in the tin and then sprinkle with lavender sugar before serving.

I use these to sandwich some blackcurrants and crème fraiche or half dipped in dark chocolate and placed on top of the lavender cake to make it even more decadent.

Related

Filed Under: Sweet Tagged With: baking, biscuit, edible flowers, GBBO, lavender, shortbread

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Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

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