On Day 2 of Baking Week, I’m featuring Lavender Lemon Shortbread.
Here is the link to the inspiration for the shortbread we made. We followed the basic recipe but exchanged lavender oil for the chopped buds, and formed the cookies the traditional way, rather than rolling and cutting.
Lavender Lemon Shortbread
1/2 cup butter
1/3 cup icing sugar
zest of two lemons, divided
4 drops culinary lavender oil
1 tsp vanilla
pinch of salt
1 cup flour
2 Tablespoons of sugar (mixed with the zest of one of the lemons)
Preheat oven to 350 degrees F. Mix the sugar with zest of one lemon and set aside. Combine the butter, icing sugar, lemon zest, lavender drops and vanilla and mix well. Add the flour and mix just until it comes together. Put the dough in the center of a parchment-covered cookie sheet and pat/roll out to 1/2 inches thick. Sprinkle the lemon-sugar mixture on top, and lightly pass over it with the rolling pin to form a crunchy, lemony topping. Divide into 8 triangles with a knife, but do not separate. Put a few lavender buds on top to decorate and hint at the flavour inside. Bake for about 18 minutes. Recut lines and let cook a bit on the pan before placing on cooling racks.