Lavender Shortbread

Submitted by farmadmin on Sat, 07/31/2010 - 10:42

Summary

Yield
Prep time10 minutes

Description

Sweet taste of summer!

Ingredients

  • 4
    t
    fresh lavender flowers (or 2 t if dried) - for the tea
  • 3
    T
    fresh lavender flowers (or 1.5tablespoons if dried)
  • 1
    c
    chilled butter
  • 1⁄4
    c
    (scant) cornstarch
  • 1⁄2
    c
    icing sugar
  • 1 1⁄2
    c
    unbleached white flour
  • 1
    T
    lavender tea

Instructions

Step 1: Make the lavender tea
Pour 1 cup boiling water over the 4 tsp of flowers and leave to steep for 5-10 minutes. Strain and set aside a small amount to cool (you can drink the rest while making the shorbread!).

Step 2: Shortbread time
Using a food processor, blend the butter, the 3T of lavender flowers, icing sugar and cornstarch lightly. Add half the flour and lavender tea (from Step 1). Pulse until roughly cut and crumbly. Add the rest of the flour. Blend until it forms into balls. Roll in a wax paper sheet and chill in the fridge for 30 minutes. Cut into 1/2 inch rings. Bake on an ungreased cookie sheet for approximately 20 minutes, until golden (check after 15 minutes — you don't want to overbake them!).

(Dough can be frozen. Thaw before slicing and baking.)