We recently returned from a visit to Bermuda where in the hotel tea is served every afternoon with sweet treats along side. This lavender shortbread would fit perfectly on the hotel menu for tea time. With the inclusion of lavender, the ordinary shortbread becomes something special and worthy of savoring while sitting down to enjoy a cup of tea.
I have not baked with lavender before and have Barb at Creative Culinary to thank for this lavender right from her garden. I am happy to know that it grows well in Colorado and hope to plant it at my house too. Only some varieties of lavender are for culinary purposes so be sure to check which type you have locally.
I found this recipe for lavender shortbread on the Food Network’s site. There are only a few ingredients and the shortbread was easy to make. I plan to experiment with other flavors of shortbread—citrus, rosemary, and brown sugar were three other recipes highlighted on the Food Network site. Let me know if you have baked with lavender and what you make, I’d love more ideas!
8 TB butter
1/4 cup sugar plus 2 TB
1 c flour
1/4 c cornstarch
1/4 tsp salt
2 TB lavender
Beat the butter until fluffy then add the sugar slowly until well mixed. Separately combine the other dry ingredients. Turn the mixer to low and add the dry ingredients until just incorporated. My dough was in small crumbs at this point. The recipe recommends bringing the dough together, kneading it then rolling it out. I chose the second option of pushing the dough with my fingers right into the parchment lined 8 x 8 pan. I then refrigerated it for 30 minutes before poking it all over with a fork. Sprinkle 1 tablespoon of sugar on the shortbread before baking at 350 degrees F for 30 minutes. Add the last tablespoon of sugar just as you take the shortbread from the oven. Let cool for 5 minutes before slicing into squares. Allow the shortbread to continue to cool completely in the pan.
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