Lavender (and Lime) Shortbread Biscuit
Traditional Shortbread with a seasonal herb twist.
*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.
- 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
- Preheat the oven at 170˙C; grease and line a baking tray with greaseproof paper.
- Blitz the caster sugar and lavender until it resembles icing sugar.
- Whisk together Butter and Lavender Sugar until light and fluffy. Stir in the chopped Lavender and Lime zest.
- 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).
- Roll out dough onto a floured board to 5mm thickness and cut into circles using (58mm) a cookie cutter.
- Bake for 12-18 minutes or until the edges are just turning a toasted colour.
- 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.