A traditional Scottish biscuit that you can pack full of flavours, shortbread is remarkably straight-forward to bake in your own home. Here we explain how to create a rich and buttery shortbread with zesty lemon and a hint of spring.
Ingredients:
- 120g (1 cup) flour
- 1/4 teaspoon salt
- 60g (just over 1/4 cup) granulated sugar
- 1 1/2 teaspoons lavender
- 1 teaspoon finely grated lemon peel
- 110g (just under 1/2 cup) unsalted butter, softened
- 1/2 teaspoon vanilla extract
- Pure cane sugar for sprinkling
Preparation:
Stir the flour and salt together in a small bowl, and set aside.
Lightly grind one tablespoon of sugar together with the lavender and lemon peel.
Pour the lavender mixture, the remaining sugar and the butter into a large bowl and stir until smooth. Add the vanilla extract.
Add the flour and salt into the mixture and stir until a paste is formed. Shape into a disc and wrap tightly in plastic wrap. Place in the fridge for 30 minutes.
Line a large baking sheet with baking paper, and put aside. Roll out the dough until it is around 5-6mm thick. Cut into shapes and place on the prepared sheet.
Sprinkle with a little cane sugar, then put in the fridge for 15 minutes.
Preheat the oven to 160°C/Gas Mark 3/325°F.
Bake the shortbread for 12-14 minutes until lightly browned on the edges. Let cool on the tray for five minutes. Your shortbread can then be kept in an airtight container for up to five days.