Ashley’s Lavender Shortbread Cookies
These beautifully scented, light as air babies make a terrific last minute gift, just box them up with purple tissue paper and boom! Instant goddess points.
More importantly they make an even better addition to your mid-morning cup of tea. Try to stop eating them…no, really.
You Will Need:
85 g icing sugar
1 tbsp dried lavender
140 g unsalted butter /margarine, cut into cubes
1 tsp lemon zest
250 g plain flour
3 large egg yolks
1 cup granulated sugar (for coating)
Preheat the oven to 180oC (360oF).
Line a baking sheet with baking parchment.
Whisk the icing sugar and lavender together in a bowl.
Add the butter, lemon zest, lavender sugar, to the bowl of a stand mixer fitted with the paddle attachment. Mix till smooth and pale in colour.
Add the flour and mix well.
Add the egg yolks as you continue mixing.
Form the dough into a ball and chill in the fridge for 30 minutes.
Roll the dough out to a 1.5cm thickness.
Cut your cookies with some cute cutters.
Arrange the cookies on the lined baking sheet.
Sprinkle the granulated sugar over each cookie.
Bake for 12-15 minutes until the edges are slightly golden.
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