Easy Lavender Shortbread (foolproof)
Ingredients
• 250 g unsalted butter, softened
• 125 g castor sugar
• 1 teaspoon dried lavender, very finely crushed
• 1 tsp vanilla extract
• 375 g cake flour
• Pinch of salt
Method
1. Preheat oven to 160°C.
2. Line a baking tray with baking paper.
3. Cream the butter and castor sugar together until pale and fluffy.
4. Crush the lavender well (this is important — it prevents bitterness) and mix it into the butter mixture with the vanilla.
5. Sift in the flour and salt. Mix gently until a soft dough forms.
Do not overwork.
6. Press the dough evenly into the lined tray (or roll and cut shapes).
7. Prick lightly with a fork.
8. Bake for 30–35 minutes until just set and very lightly golden.
9. While still warm, cut into fingers or squares.
10. Cool completely before removing.
Optional finish
• Dust lightly with castor sugar
• Or dip one end in melted white chocolate for something extra special
I hope you enjoy making these afternoon tea treats, as much as I do!
Ruth