Lavender is simply divine and one of my favourite flowers, it was included in the bouquets and button holes for my wedding, this summer I am going to make some Lavender Shortbread with Lavender picked from the garden. I have been looking for an easy recipe and found this one from Mary Berry, whom I admire for her simple yet delicious recipes, and thought that I would share it with you so that you can make them too.
Mary Berry Lavender Shortbread Biscuits
Ingredients
175g softened unsalted butter
2 tbsp fresh, unsprayed, finely chopped lavender flowers (pick them off the stems to measure)
100g caster sugar
225g plain flour
25g demerara sugar
Method
- Lightly grease three large baking trays.
- Put the softened butter and the 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 then stir in the flour, bringing the mixture together with your hands and kneading 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/Fan 140C/325F/Fan 275F/Gas 3.
- 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 minutes, until the biscuits are pale golden brown at the edges.
- Lift them off the trays with a fish slice or palette knife and leave on a wire rack to cool completely.
These biscuits would make a lovely gift tied up in cellophane with ribbon and a sprig of lavender!
Let me know how you get on, happy baking
Gill
