Monday, 19 June 2017

Lavender Lemon Shortbread

110g unsalted butter
45g icing sugar
1/2 teaspoon lavender flowers buds, finely chopped or ground
1 teaspoon vanilla extract
a pinch of salt
zest of 1 lemon
125g all purpose flour

1. Beat butter, sugar, vanilla extract, lavender, salt and lemon zest in a mixing bowl to combine. Add flour and mix to form a soft dough.

2. Roll the dough into a log shape and cling wrap the log. Chill in the fridge for 30 minutes. It is easier to cut a chill dough.

3. Preheat oven to180 degree Celsius.

4. Remove dough from fridge and slice the log into 1/4inch thick. Place them on a baking sheet and bake for about 10 minutes. Cool on rack and store in airtight container.

Note : you can also roll out the chilled dough and use a cookie cutter to cut out your shortbread.  


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