Lavender Shortbread
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Recipe created for us by Sarah,
FromTheKitchen - The shortbread can be made smaller and served sandwiched with filling as a special afternoon tea treat
- EDIBLE FLOWERS: Read here for more information about which blooms are edible, how to prepare them and more edible flower recipes.
INGREDIENTS
- 100g softened butter
- 1/3 cup icing sugar
- ½ cup + 1 Tbsp plain flour (or gluten free flour)
- 1/3 cup corn flour
- finely grated zest of 1 small lemon
- 1 tsp dried culinary lavender plus 1 tsp extra
FILLING:
METHOD
- Preheat the oven to 160˚C and line an oven tray with baking paper
- Put butter, sugar, ½ cup flour, corn flour and lemon zest in a food processor and whiz until it starts to clump together
- Add lavender and pulse very briefly to combine
- Tip dough onto a clean bench dusted with remaining flour
- Bring dough together by kneading gently, then pat into a round disc, wrap in plastic wrap and refrigerate for 20 minutes
- Roll dough out between two pieces of baking paper, to 5mm thick
- Cut out 8 x 7.5cm diameter circles using a cookie cutter
- Place on prepared tray and bake 10-12 minutes until lightly golden, leave to cool on tray for 5 minutes
- Beat cream cheese with icing sugar until smooth then add NZ Squeezed Lemon Curd and mix together then chill 30 minutes
- To serve, place a heaped tablespoon of filling on one shortbread and sandwich together another
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