Prep 10 mins
Cook 35 mins
A versatile and easy to make shortbread recipe with added lavender for an elegant and sophisticated taste. Serve these with strawberries or raspberries and lavender cream - for a delectable dessert or an afternoon tea treat! I sprinkle the tops of these shortbreads with my own lavender sugar recipe: French Lavender and Vanilla Sugar for Elegant Cakes and Bakes. These also make a wonderful gift - pack them between greaseproof paper and place them in an attractive box or a clear cellaphane bag with a bow.
- Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flour and rice flour, lemon rind and lavender flowers.
- Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/320F/gas 3 for 30-35 minutes until light golden.
- Mark the shortbread into 12 wedges and then leave to cool in the tin.
- Remove very carefully and serve with fresh strawberries or raspberries and whipped lavender cream.
Wonderful aromatic and special shortbread. I just wish i could do justice to it in the photo! glazed it with Lemon (Or Rum , Orange) Glaze With Splenda heated a little as i added dried rose petals along with fresh lavender.
This is absolutely the most wonderful shortbread I have ever had. I served this with fresh blackberries and it was so delightful. Summer has been very hot, the berries are doing well because of the heat, and the shortbread was just perfect with with homemade ice cream on this hot July day. I had to use the dried lavender flower leaves, because I didn't have fresh. The shortbread came out just with the nicest taste, and the sugar sprinkled on the top was really pretty. I am so glad I got to make these. I will make these again at Christmas. Very special! Thanks, FT!