Lavender Shortbread
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
51
Sourness
37
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Heat the oven to 350 degrees F
2
Cream the butter until soft in a mixer fitted with a paddle attachment
3
Add 1/4 cup sugar and mix until incorporated
4
Stir together the flour, cornstarch, and salt in a medium bowl
5
Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together
6
Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out
7
Reflour the work surface
8
With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment
9
To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan
10
(Or, press the dough thoroughly into the pan with your fingers
11
) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking
12
Sprinkle the surface evenly with 1 tablespoon of the remaining sugar
13
Bake for 15 minutes
14
After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface
15
Bake 10 to 15 minutes more, until golden all over and very lightly browned
16
As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar
17
Let cool about 5 minutes
18
Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars
19
Let cool completely in the pan
20
Remove from the pan and store in an airtight container for up to 1 week