Best 3 Lavender And Honey Shortbread Recipes

LAVENDER SHORTBREAD

Steps:

• In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours. , In a bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate until easy to handle, 2 hours. , Preheat oven to 325°. On a lightly floured surface, roll out 1 portion of dough to 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining dough. , Place 1 in. apart on ungreased baking sheets. Prick with a fork several times. Bake until edges are lightly browned, 18-22 minutes. Cool for 1 minute before removing to wire racks to cool completely. Sift reserved lavender sugar; discard lavender. Sprinkle cookies with the sugar. Store in airtight containers.

LAVENDER AND HONEY SHORTBREAD

Steps:

• Preheat oven to 300°F
• Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
• Add butter; pulse until coarse crumbs form.
• Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
• Place dough in ungreased 9-inch tart pan with removable bottom.
• Place waxed paper over dough.
• Press to form a smooth even layer in bottom of tart pan.
• Remove waxed paper.
• Pierce dough with a fork, then score top with sharp knife into 12 wedges.
• Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
• Place pan on wire rack.
• Cut through shortbread into wedges.
• While still warm but not hot, remove shortbread from pan to wire rack to cool.
• PREPARE VANILLA GLAZE:.
• Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
• Drizzle vanilla glaze over cooled shortbread.
• OTHER VARIATION:.
• Sprinkle shortbread with confectioners' sugar.

LAVENDER SHORTBREAD

Steps:

• Heat the oven to 350 degrees F.
• Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
• Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
• Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.