Description

These crumbly shortbread biscuits, delicately flavoured with lavender, are fantastic as an accompaniment to ice-cream or sorbet – or just with a cup of tea!

Ingredients

Scale

125 g (4 oz) butter
55 g (2 oz) caster sugar
100 g (3.5 oz) plain flour
20 g (1 oz) cornflour
60 g (2 oz) ground almonds
4 teaspoons fresh, finely chopped lavender leaves (or 2 teaspoons dried culinary lavender)

Instructions

Set your oven to 200 C/400 F/Gas Mark 6.
Cream the butter and sugar together.
Add the flour, cornflour and ground almonds and combine.
Detach the small lavender flowers from their stalks and add them to the mixture.
Roll out the shortbread dough to a thickness of approximately 0.5 cm (or a quarter of an inch).
Use a cookie cutter to cut out shapes from the dough.
Put the dough shapes onto a greased baking tray.
Bake the shortbread dough shapes for 15 minutes. They will be done when they are firm to the touch and light golden in colour.
Remove from the oven and transfer to a cooling rack.

Notes

If you are using fresh lavender leaves, make sure that they have not been treated with any chemicals. Do not use shop-bought lavender unless it is specifically designated as “culinary lavender”.

Keywords: lavender, shortbread, lavender shortbread, lavender biscuits, lavender hearts, lavender cookies