Description
Experience the delicate harmony of rich, creamy butter and fragrant floral notes with these heritage-style lavender shortbread biscuits. These tender treats offer a sophisticated melt-in-your-mouth texture that pairs beautifully with a warm cup of tea.
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 tablespoon dried culinary lavender
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 pinch salt
- 4 oz white chocolate, melted (optional)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is pale and smooth.
- Grind the dried lavender flowers using a mortar and pestle or the back of a spoon until fine, then fold the lavender dust into the butter mixture.
- Add the vanilla extract, flour, and a pinch of salt, mixing just until a cohesive dough forms.
- Shape the dough into a rectangular block approximately 7x2x1.5 inches, wrap tightly in plastic, and refrigerate for 1 to 2 hours.
- Preheat your oven to 300°F and line a heavy baking sheet with parchment paper.
- Slice the chilled dough log into neat 1/4-inch thick slices and place them on the prepared baking sheet.
- Prick the center of each cookie 3 to 4 times with a fork and bake for 12 to 17 minutes until the edges are a very pale tan.
- Allow the cookies to cool completely on a wire rack before optionally dipping half of each cookie into melted white chocolate.
Notes
To ensure your shortbread has the perfect snap, avoid overworking the dough once the flour is added. If you find the dough becoming too soft while slicing, return it to the freezer for ten minutes to firm up again. Storing these in an airtight glass jar will help maintain their delicate aroma for up to a full week.
- Prep Time: 1 hour 20 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: British