Lavender Shortbread

Name: Lavender Shortbread
Ingredients: 1 cup unsalted butter, softened; 1/3 cup granulated sugar; 2 1/4 cups all-purpose flour, sifted; 2/3 cup rice flour, sifted; 2 tbsp dried edible lavender, chopped coarsely; 2 tbsp demerara sugar

6 ingredients

2 steps

Ingredients

1 cup unsalted butter, softened
1/3 cup granulated sugar
2 1/4 cups all-purpose flour, sifted
2/3 cup rice flour, sifted
2 tbsp dried edible lavender, chopped coarsely
2 tbsp demerara sugar

Directions

1

Preheat oven to 325°F. Grease 2-3 baking trays and line with parchment paper.
2

In a stand mixer, beat butter and sugar until light and fluffy. Stir in 1 tbsp water, flour and 1 tbsp lavender. Turn out onto a lightly floured work surface and knead gently until smooth. Shape into 2 (8x3 inch) rectangular logs then cut into 1/3 inch-thick slices. Place about 1 inch apart on prepared trays then sprinkle with demerara sugar and remaining lavender. Bake for 20 mins. Let cool on trays for 5 mins then transfer to wire racks to cool completely.