I found some culinary Cotswold lavender over the weekend from local @cotswoldlavender and made these lovely shortbread biscuits. Lavender lends a delicate floral mintyness to baking, but do use sparingly or your baking can taste of soap! If baking with lavender, be sure to use culinary lavender which has been processed to only include the lavender bud. It can be left out to make a traditional shortbread.
100g salted butter, well-softened
50g caster sugar
100g plain flour
1/2 teaspoon culinary lavender
lavender sugar for dusting (or you can use caster sugar)
Sieve the flour and cornflour together and set aside, add the lavender after sifting. Cream the butter and sugar together using an electric whisk or wooden spoon (don’t over whisk!). Add the flour mixture and mix by hand to combine, you might find this easier to do on a lightly floured surface, kneading lightly to bring together into a dough.
Roll the dough between two sheets of nonstick baking paper. Remove the top sheet and cut the dough into shapes (you can do this with a knife or a round cutter). Prick each biscuit with a fork and chill for 30 minutes or freeze for 15 minutes before baking.
Preheat the oven to 170 degrees fan. Place the biscuits on a baking sheet and bake for 16-18 minutes or until the edges start to turn golden brown. Dust with caster sugar while still warm and leave to cool before storing in an airtight
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