LAVENDER SHORTBREAD THINS

Lavender shortbread thins-a little taste of summer..

Lavender shortbread thins

Oops where did summer go? I’m hanging on to the idea that there is a lot more to come and crossing my fingers for an ‘Indian summer’-to be fair here in Cumbria we often have lovely weather in September ………once all the children have gone back to school. That is a shame

I love my garden and love the idea of using flowers in my recipes what could be prettier-delicate blue borage flowers in ice cubes or drinks, peppery nasturtium flowers & calendula petals in a freshly picked salad, courgette flowers stuffed with creamy ricotta cheese & fried and delicate rose petals to adorn a special cake….I could go on.

These lavender shortbread thins are delicate little biscuits perfect for serving with home made ice cream, mousses or something like a creamy lemon posset or with afternoon tea. I have used a ‘sausage’ technique for making them which easily gives thin biscuits with a good ‘snap’. You can use this method to make any sort of biscuits that require rolling out a dough and cutting out shapes. The biscuits are not perfect rounds so if you want that you will have to go back to the usual methods. You can also make these with finely chopped rosemary again take care as rosemary has a powerful flavour.

 

LAVENDER SHORTBREAD THINS*

Makes about 20

 225g unsalted butter, at room temp

325g plain white flour, sifted

125g caster sugar

1 pinch of finely chopped lavender flowers

Extra sugar for sprinkling

 

  1. Warm bowl of mixer by pouring in some boiling water. Pour away and dry the bowl.
  2. Put butter, flour and sugar in bowl and, using the K beater slowly at first then a little faster, blend until the mixture resembles damp bread crumbs. If you want to do this by hand, cut butter into small pieces and rub in as swiftly as possible. Add the lavender-TAKE CARE –this is a very powerful flavour.
  3. Using your hands, form the crumbs into two fat sausage shapes. Work as little as possible and make the sausages about 4cm/1 half inches thick.  Roll in sugar and leave in fridge to firm up (At this stage the sausage can be wrapped and frozen.
  4. Line 2 baking trays with baking parchment. Preheat oven to cool 150C (300F), gas mark2.

Using a very sharp knife, cut thin slices from each roll and transfer carefully on trays. Allow space between them, they spread a little.

  1. Bake for about 40 mins, turning tray after 15 if necessary. Keep an eagle eye on them and don’t overbake. Remove from oven, dredge with sugar and leave to firm up a little and then slide onto wire racks to cool.

These delicate, little biscuits are perfect for afternoon tea or serving with homemade ice cream, mousses etc.

 

 

 

 

 

 

 

 

 

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