Quarantine Cooking - Mackenzie’s Lavender Shortbread
This brilliant recipe comes from the lovely @mackenzieeeexx and is absolutely delicious - we should know because we tried it ourselves! You can see in the photo below that ours probably wouldn’t win anything for presentation, but they tased amazing. They also didn't hang around long enough to be properly photographed.
So, if you’re looking for a delicious, crumbly shortbread recipe with a floral twist, look no further than Mackenzie’s Lavender Shortbread!
What you need
- 175g softened, unsalted butter
- 2 tbsp fresh, unsprayed, finely chopped lavender flowers
- 100g caster sugar
- 225g plain flour
- 25g demerara sugar
What you need to do
- Lightly grease three large baking trays. Put the softened butter and lavender into a mixing bowl and beat together. This will obtain the maximum flavour from the lavender.
- Beat the caster sugar into the butter and lavender and stir in the flour, bringing the mixture together with your hands and knead lightly until smooth.
- Divide the mixture in half and roll out to form two sausage shapes 15cm (6in) long. Roll the biscuit “sausages” in the Demerara sugar until evenly coated. Wrap in baking parchment or foil and chill until firm.
- Pre-heat oven to 160C (325F). Cut each “sausage” into about 10 slices and put them on the prepared baking trays, allowing a little room for them to spread. Bake for 15 to 20 mins, until the biscuits are pale golden brown at the edges. Lift them off the trays and leave on a wire rack to cool completely.
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