Key Ingredients
Edible Lavender buds- from the English lavender plant. This floral herb is used in various types of unique dishes & dessets. But to be used in moderation. Too much can give off a soapy flavor.
Fresh Lemon-This beautiful citrus sour fruit is used in many dishes and desserts. Has been known to bright any dish up from its zesty skin to it’s juicy citrusy flesh.
A.P.Flour- I used All purpose flour for this recipe, it’s just a well balanced flour that you can bake cookies, muffins and breads.
Icing Sugar is granulated sugar ground into a fine powder with some cornstarch. It is great for icings, glazes and some baked goods
unsalted Butter- It’s very important to have great butter, if you use unsalted, then you make sure to add the salt to the recipe. If there is salt in the butter, then you need less salt in your recipe. European butter like Kerry Gold is always better. Butter always adds the flavor! it makes any shortbread buttery.
Sugar and Salt-Of course salt and sugar help balance the flavors of any recipe. from cookies to cake to something more savory.
cream- is rich and creamy great to add to any sauce, brush on biscuits or scones and used in many other dishes. This is a beautiful addition to this lemon icing for the shortbread.
Lemon & Lavender Shortbread
These lemon and lavender shortbread cookies are delicate, fragrant, and full of memories. The lavender brings back the scent of summer gardens in a little town called Otterville. In Ontario Canada. While the lemon adds a bright, fresh note that makes each bite feel light and special. That touch of lavender adds a slight floral taste. This recipe is simple enough to make anytime, but lovely enough to share with friends over tea, coffee, or a quiet afternoon visit.
Lemon & Lavender Shortbread
Prep time: 5 minutes
Baketime: 15 minutes at 350°F, or until the cookies are lightly browned on the bottom.
Makes: 12 cookies
Ingredients
1/2 teaspoon dried edible lavender
2 teaspoon granulated sugar
Juice of 1/2 fresh lemon
1/4 teaspoon salt
1/2 cup cornstarch
1/2 cup icing sugar
1 1/2 cups all-purpose flour
1 stick unsalted butter, softened
Directions
Sift together the cornstarch, icing sugar, and all-purpose flour in a mixing bowl. Sifting is important so there are no lumps.
cream softened butter in a separate dish
Add the lemon juice, lemon zest, to the creamed butter
Add creamed butter with lemon juice&zest to the dry ingredients.
Beat with a stand mixer on medium speed until the dough comes together.
Using a mortar and pestle, grind the dried edible lavender with the granulated sugar. Leave some of the lavender flowers just bruised rather than fully broken up.
Add about 1 level teaspoon of the lavender-sugar mixture to the dough. A little lavender sugar goes a long way—you want a subtle hint lavender in these cookies.
Mix until a dough ball starts to form. If needed, refrigerate the dough for 30 minutes to firm it up.
Roll the dough out to 1/4 inch thick and cut into cookie shapes.
Bake at 350°F for 15 minutes, or until the cookies are just lightly browned on the bottom.
Remove from the oven and allow the cookies to cool completely before icing.
Icing
1/2 cup icing sugar
1 to 2 tablespoons cream
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
A little reserved lavender sugar, for sprinkling
Add 1 tablespoon of cream to the icing sugar and stir well. If needed, add more cream a little at a time until the icing is smooth and spreadable. It should not be too runny or too thick—somewhere in the middle is just right.
Ice the cooled cookies, then finish with a little grated lemon zest and a light sprinkle of lavender sugar so your friends know they are lavender shortbread.
The lavender sugar and lemon work beautifully together.
