Saturday, 29 January 2011

Lavender Shortbread

  • 250g very soft butter
  • 250g plain flour
  • 75g cornflour
  • 70g granulated sugar
  • 1 teaspoon lavender flowers, dried and ground in a pestle.
  • 50g caster sugar (for the top)
  1. Preheat the oven to 160C.
  2. Mix butter with salt, sugar and lavender.
  3. Sift flour and cornflour onto butter and just mix until a smooth dough is formed.
  4. Press the dough into a 15cm square tray until flat and even.
  5. Bake 40mins until top and bottom are light brown then sprinkle with a thin layer of caster sugar.
  6. Cool in the dish and cut into portions with a thin knife when just warm but let it go completely cold before removing from the dish
  7. Keep in an airtight container.

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