Name: Lavender shortbreads
Cook time: 20 min
Total time: 20 min
Ingredients: 250 gram (8 ounces) unsalted butter, softened; 1/3 cup (75g) caster (superfine) sugar; 1 tablespoon water; 2 cup (300g) plain (all-purpose) flour; 1/2 cup (100g) rice flour; 2 tablespoon dried edible lavender, chopped coarsely; 2 tablespoon demerara sugar

Ingredients

250 gram (8 ounces) unsalted butter, softened

1/3 cup (75g) caster (superfine) sugar

1 tablespoon water

2 cup (300g) plain (all-purpose) flour

1/2 cup (100g) rice flour

2 tablespoon dried edible lavender, chopped coarsely

2 tablespoon demerara sugar

Method

1.Preheat oven to 160°C/325°F. Grease oven trays; line with baking paper.

2.Beat butter and caster sugar in small bowl with electric mixer until light and fluffy; transfer to large bowl. Stir in the water, sifted flours and half the lavender, in two batches.

3.Turn dough onto floured surface; knead gently until smooth. Shape dough into two 6cm x 20cm (2¼ inch x 8 inch) rectangular logs; cut into 1cm (½ inch) slices. Place about 2.5cm (1 inch) apart on oven trays; sprinkle with demerara sugar and the remaining lavender.

4.Bake shortbread about 20 minutes. Stand 5 minutes; transfer to wire racks to cool.

Dried edible lavender is available from specialist cooking stores. Store in an airtight container for up to a week.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%