So, my previous lavender recipe was savoury and this one is sweet, though dangerously moorish. I made these to accompany a gooseberry and elderflower fool. I love shortbread and am always on the lookout for the perfect recipe. I have adapted this recipe from Felicty Cloake’s article in The Guardian.
Makes approx 36 heart shaped biccies!
- 230g butter, at room temp
- 110g Caster sugar
- Pinch of salt (when I say pinch I mean like at least half a teaspoon)
- 270g plain flour
- 70g ground rice
- Handful of lavender flowers (from pesticide-free source)
- Zest of a lemon
Preheat oven to 150C.
If you have a magimix or blender then chuck the sugar, lemon zest and lavender flowers in it and give it a quick blitz, just so you combine the flavours really well into the sugar.
Beat the lavendery lemony sugar with salt into the butter, until it’s light and fluffy.
Seive the flour and ground rice into the butter mix and bring it together to form a smooth dough don’t overwork just make sure it’s all stuck together, roll into a ball give a little squoosh to make a very fat disc, clingfilm and put in the fridge to chill for 15 mins or so.
Lightly flour your surface and rolling pin and gently roll it out to about 5mm thick (entirely up to you how you want your biccies and how thick, but thicker biccies need longer in oven) Use your cutter to cut pretty shapes, or just make fingers. Put on non stick baking tray or line normal tray with silicon paper.
Bake in oven for about 15mins or so, until just starting to go golden around the edge.
Remove from oven, move to cooling rack and sprinkle over caster sugar. Eat when cool.
If you have never made biscuits before, they come out of the oven soft and harden as they cool so don’t be waiting for them to go hard in the oven or you’ll ruin them!