Friday, June 30, 2006
I saw this recipe on 28 Cooks and thought it would be an excellent way to use up some of the lavender I still have lying around. The recipe was easy to throw together, it went from measuring to baking within the span of minutes. I did make one slight error - I didn't realize how the dough would expand in the oven and thus made my circles of dough a little too big. It wasn't disastrous, it just meant my shortbread was thinner then I had anticipated. And as a result, the ends browned a bit more then I would have liked. To be remedied next time for sure, as this will definitely be a repeated recipe - perhaps with a different herb next time.
This batch of lavender shortbread was bound for M.'s office where the feedback has already been excellent. Apparently lavender-tinged goodies are the way to office people's hearts!
Once again, the source of this recipe was 28 Cooks
1 c flour
1/4 c plus 1 1/2 tsp sugar
1/8 tsp salt
1 tablespoon fresh lavender, chopped
1 stick (1/2 c) unsalted butter, softened
Preheat oven to 350. Sift flour, 1/4 c sugar, and salt into a medium bowl. Stir in lavender. Add the butter and stir with a fork, or use your fingers to make a soft dough. Divide the dough in half and pat into 2 thin 6" discs on a parchment-lined baking sheet. Cut each disc into 8 wedges. Prick each wedge with a fork, and sprinkle the remaining sugar over the dough. Bake the shortbread until lightly golden, about 20 minutes. Re-cut the wedges after removing from the oven, and cool completely on a baking rack.