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.
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Kylie Harkless
[email protected]These cookies are a bit too crumbly for my taste. I prefer a shortbread cookie that's a little more dense. But the flavor is still good.
Allen Ackerley
[email protected]I'm not a huge fan of lavender, but I was pleasantly surprised by these cookies. The lavender flavor is very subtle and delicate, and it pairs perfectly with the buttery shortbread. I'll definitely be making these again.
Karimari Ammar
[email protected]These cookies are perfect for a special occasion. They're elegant and delicious, and they're sure to impress your guests.
Carolyn Leppert
[email protected]I love the idea of using lavender in shortbread cookies. It's such a creative and unique flavor combination. I'll definitely be trying this recipe soon!
Ramla Hassan
[email protected]These cookies are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Chinonso Ogbonna
[email protected]I followed the recipe exactly, but my cookies didn't turn out as crumbly as I expected. They're still delicious, but I'll try adjusting the ratio of flour to butter next time.
Annabella K
[email protected]The cookies turned out perfectly! They're golden brown and have a lovely lavender aroma. I can't wait to try them!
Charlie Clark
[email protected]These shortbread cookies are so easy to make. I love that I can whip up a batch in no time.
Sajjad mehmood
[email protected]I love the unique flavor of these cookies! The lavender adds a touch of elegance and sophistication. They're sure to impress your guests.
Trevlyn Jood
[email protected]These lavender shortbread cookies are a delight to the senses! The subtle floral flavor of lavender pairs perfectly with the buttery, crumbly shortbread. They're perfect for a teatime treat or a special occasion.