So, I have already broken my limit on baking once a week… But who was I kidding, that was never going to last! This rule break is the inspiration for the title of my blog today, I think we can all agree that too much is never enough. I have literally JUST finished baking these beauties, sitting scoffing one whole as I type. I absolutely love this recipe, the Lavender and the buttery shortbread are like a match made in heaven. I thought that the Lavender may be a bit over-powering but its not, its just the right amount of floral to sweet. Trust me, give these a go and you’ll be wishing you made more.
Ingredients – Recipe from BBCGoodFood
- 125g Lavender caster sugar, plus extra for sprinkling
- 225g Unsalted Butter, softened
- 300g Plain flour, plus extra for dusting
- 50g Rice flour
Line two medium sized baking trays with baking paper. Sieve the Lavender sugar into a large bowl and reserve the Lavender in another bowl. Add the butter and cream mix together until pale. Sift in both flours into the mix, add the lavender seeds and combine with a wooden spoon until the mixture resembles breadcrumbs. Using floured hands, pat the mix to make a ball of dough.
Tip onto a lightly floured surface and knead gently until the dough is smooth. Be very cautious here as you dont want to over knead the dough. Wrap the dough in clingfilm and put in the fridge for 15 minutes. Roll the dough out to a 5mm thickness, and cut out biscuits using a cookie cutter. Place the shortbread onto the lined baking trays, and sprinkle with a little extra lavender sugar. Leave to chill for a further 30 minutes in the fridge.
Preheat the oven to 180C/ 350F/Gas 4. Bake for 15-20 minutes (Check at around 13 minutes), or until pale golden-brown. Carefully place the biscuits onto a cooling rack., sprinkle with extra lavender sugar and set aside to cool completely.