If you love shortbread then you will love this one ❤❤
Preheat oven to 150 C slow oven line a biscuit tray with parchment paper
250 g unsalted butter at room temperature
4 teaspoons fresh lavender buds*, or 2 teaspoons dried lavender
1/2 cup castor sugar
2 cups cake flour
1 cup icing sugar, blended with just enough water to achieve a spreadable consistency. Spread with a spatula over biscuits when they have cooled completely
Decorate with Lavender petals, edible flowers, coconut, nut & berry chips
Using a food processor, a blender, or a mortar and pestle, grind the sugar and lavender petals* together.
In a stand mixer fitted with the paddle attachment beat the lavender sugar and butter at low speed until smooth. Add the flour and beat until combined. Mixing is complete when there are no visible lumps of butter in the dough.
Form the dough into a round disk, wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Roll the dough into a 1/4-inch thick circle; cut out cookie shapes with a round, 2-inch diameter cutter. Using a flat spatula, transfer the rounds to a parchment-lined baking sheet. Chill for 30 minutes before baking.
Bake on the middle rack of oven just until the sides of the cookies begin to colour — 25-30 minutes. Let cool completely on baking sheet.
Decorate with glaze, sprinkle with lavender petals/edible flowers Recipe yields 24 biscuits
Recipe: A Garden for the House
Prepared, tried and tested by: Gail Haselsteiner