Lemon and Lavender Shortbread

Lemon is one of my favourite flavours of all time, I’m currently obsessed with all things lemony which is weird because as a child it was my least favourite but as I’ve got older I do love the fresh, zingyness of lemon, especially in the summer.
I have a small pot of lavender growing in my garden and had picked the flowers, and left them to dry. There wasn’t enough to make a lavender bag for my wardrobe but enough to use flavour some sugar.Β 

To make lavender sugar just sprinkle a teaspoon or two or dried lavender into a tub of sugar, shake to distribute evenly and leave for a few days.
175g of butter
260g of all purpose gluten free flour
1 tsp of xantham gum
80g of lavender sugar
1 tbs of lemon juice or lemon zest if you prefer
Cream the sugar and butter together using an electric whisk, stir in the lemon. Add the flour through a sift and combine until you a thick dough, knead for a few minutes by hand before transferring to some greaseproof paper. Roll dough out to about 1cm thick and cut using a cookie cutter of choice. I got about 12 biscuits using a 7cm wide cutter.

Bake for about 25 minutes at 160 Celsius, mine is a fan oven so a 180 if using a gas or no fan, until golden brown. Leave to cool, as an optional extra you can sprinkle with golden caster sugar whilst they are cooling.
Your biscuits should be light and crumbly with a hint of lemon and lavender, if you prefer a stronger flavour then add an extra teaspoon of lemon or lavender or both to the creamed sugar. Alternatively you can use lemon or lavender essence in place of fresh ingredients.

Β Enjoy with some rose flavoured tea .

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