They are scented, delicate, melt in your mouth. The luxuriant butter and the aromatic lavender combining perfectly in these delectable, shortbread cookies.
- 100 g (1/2 cup) granulated sugar
- 200 g ( and 1/4 cup) all-purpose flour
- 35 g (3 Tbsp) brown rice flour
- 1/2 tsp salt
- 226 g (1 cup) unsalted butter, cold, cubed
- 2 tsp dried culinary-grade lavender
- Pre-heat oven to 275° F (135° C).
- Place sugar, flour and salt in the bowl of a food processor and mix well. Add the cold cubed butter and, using a spatula, toss until the butter is well coated.
- Pulse the mixture along with the lavender for 5-10 seconds, or until texture becomes dry and rice-like. Be careful not to over process.
- Empty the pulsed mixture into a bowl and, using your hands, shape it firmly into a ball. The dough will seem quite dry and you may have to knead it to make it all come together.
- On a lightly floured surface, roll the ball with your hands into an evenly shaped log about 2 inches thick. Wrap the log in plastic wrap and refrigerate for at least 2 hours.
- Remove the plastic wrap from the cookie log and, using a sharp knife, cut out slices about 1 cm thick or as you most like. Place them about 1 inch apart on the lined baking sheet. Using a fork, poke the centre of each cookie to prevent air bubbles from forming during baking.
- Kabke the cookies for about 45 minutes, until small bubbles form on top and the cookies are slightly golden.
- Transfer immediately to a cooling rack, gently because they are quite fragile.
- Let them cool and enjoy!
Shortbread cookies will keep at room temperature for up to one week.
- Category: Cookies
- Method: Baking