Lavender Shortbread Recipe

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!

Ingredients:
Shortbread:
– 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

Method:
– 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.

Tags:
biscuit recipe
biscuits
easy biscuit recipes
Recipes
shortbread
shortbread biscuit