Preparing little individual treats for afternoon tea or a plate of after-dinner sweets doesn’t have to involve special techniques! These little shortbreads delight with their simplicity but pull big punches in the flavour department!
The following recipe makes around 36 biscuits!
– 120g unsalted butter, cut into cubes
– 120g plain flour
– 60g semolina
– 60g caster sugar
– 2 tsp finely chopped dried lavender
– 3 tbsp caster sugar for sprinkling
– Heat the oven to 180 degrees / gas mark 4. Put all the shortbread ingredients in a freestanding electric mixer and, using the paddle attachment, mix until the form fine, sticky crumbs. Alternatively, put them in a mixing bowl and rub them together by hand, adding the 2 teaspoons of lavender to it and mixing until it comes together into a firm dough.
– On a lightly floured surface, roll out the dough to about 6mm thick. I use 2 cake dowels as height markers. Using a flower-shaped cutter approximately 4cm in diameter, cut out the biscuits.
– Place the biscuits 1cm apart on a baking sheet lined with baking parchment and baked for about 14 minutes, until they turn a very light brown (if you use a smaller cutter, reduce the baking time by 1-2 minutes).
– Remove from the oven and leave to cool for a few minutes, then sprinkle with the caster sugar and leave to cool completely. The biscuits will keep in an airtight container for up to a month.
Share you homemade biscuit bakes with us on social media using the hashtags #konditorcakes #joythroughcake.