Lavender (& Lime) Shortbread Biscuit

[recipe title=”Lavender (and Lime) Shortbread Biscuit” servings=”makes 12″ time=”1hr” difficulty=”easy” image=”https://rekhagardenkitchen.com/wp-content/uploads/2019/07/fullsizeoutput_7437.jpeg” description=”Traditional Shortbread with a seasonal herb twist.”]
Cooking Tips
*Traditional Shortbread recipe is always 1 part Sugar, 2 parts Butter and 3 parts Flour regardless of what other ingredients are added.
*Use a ‘cold’ butter knife (instead of a wooden spoon) to cut (stir) into the flour, this helps leave air pockets in the dough mix which helps with the final fluffy bake texture.
*Add a little Corn or Rice Flour to give the Shortbread a further melt in the mouth texture.

[recipe-ingredients]
– 130g Plain Flour
– 20g Corn Flour
– 100g Soften (slightly salted) Butter
– 50g Caster Sugar (with half teaspoon dried Lavender herb added)
– another half teaspoon Lavender (slightly chopped, but not too fine)
– half teaspoon zest of a fresh Lime
[/recipe-ingredients] [recipe-directions]
1. Preheat the oven at 170˙C; grease and line a baking tray with greaseproof paper.
2. Blitz the caster sugar and lavender until it resembles icing sugar.
3. Whisk together Butter and Lavender Sugar until light and fluffy. Stir in the chopped Lavender and Lime zest.
4. Sift in the Plain and Corn Flour; and stir in gently with a butter knife. Until it forms a dough. Wrap dough in a piece of Kitchen Film and pop into the fridge to firm up for 20mins (approx).
5. Roll out dough onto a floured board to 5mm thickness and cut into circles using (58mm) a cookie cutter.
6. Bake for 12-18 minutes or until the edges are just turning a toasted colour.
7. Allow to cool on the baking tray for a minute or 2 and move onto a cooling rack. When fully cooled, store in an airtight container.

ENJOY x
[/recipe-directions]
[/recipe]