18-06-10, 02:04 PM
For those of you on my facebook will have seen I have recently been in the kitchen quite a bit over the past few weeks not only cooking Dinner for the family but also trying out new recipes with my trust bag of Lavender, and here I bring you a new recipe unfortunately I would not recommend you trying this on the side of a river as it can get quite messy but it is well worth it.
Lavender and Mint Shortbread (FWP loves this
)
Ingredients
1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons dried (can use fresh if preferred) lavender
1 tablespoon dried (can use fresh if preferred) mint
2 1/3 cups flour
1/2 cup cornstarch (I used corn flour)
1/4 teaspoon salt
Method
Pre heat oven to 325°F. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.
On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, and then transfer to a rack. (Do let it cool slightly or it will be crumbs like mine woops)
Lavender and Mint Shortbread (FWP loves this
)Ingredients
1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons dried (can use fresh if preferred) lavender
1 tablespoon dried (can use fresh if preferred) mint
2 1/3 cups flour
1/2 cup cornstarch (I used corn flour)
1/4 teaspoon salt
Method
Pre heat oven to 325°F. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.
On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, and then transfer to a rack. (Do let it cool slightly or it will be crumbs like mine woops)
- Sainsburys - that's who 
yet another thing I can't eat