Lavender Shortbread

(A tasty, fragrant twist on traditional shortbread)

Yeilds approx 24. 

3 or 4 sprigs of lavender, no flowers

1 ozs sugar

6 ozs butter

3 ozs superfine sugar

8 ozs flour

A little extra sugar to sprinkle

Wash, pat dry then strip the lavender leaves from the stems. (You will need a good tablespoon full)

Buzz them in a processor with the sugar, then set aside.

Slice the butter into the processor bowl, then add the superfine sugar and whiz until soft and light.

Add the flour and the lavender/sugar mix and process until a dough forms.

Turn onto a floured board and shape into a 'sausage' approx 2" diameter.  Wrap tightly in cling wrap or foil and twist the ends to make a cracker shape.  Refridgerate for a few hours or overnight until the dough is firm.

Heat up the oven to 375F. unwrap the dough and using a sharp knife slice off disks approx 1/4" thick.

Place onto a greased oven sheet and place in the oven for approx 8 – 10 minutes until they begin to colour.

When baked remove from the oven and sprinkle with the extra sugar.  Cool an a rack.  Store in an airtight container.

Delicious served warmed in the oven 325F for 3-4 minutes with ice cream.

The 'sausage' of unbaked dough will keep in the fridge for up to a week, or freeze until required.

Oh, Rose. You know I'm going to be trying this, my lavender this year should be big enough to garner a spoonful. When I'm feel ambitious, I also want to make your lemon cheesecake. Or I could just come to tea at your place sometime.

lavenderblue said: Or I could just come to tea at your place sometime.

You'd be very welcome!

Flatlander said:

Well Rose How far away are you from London? I'll be there on the 4th of March.

But just for a few hours..so no leaving the airport for me..otherwise I would have.

I'm about 150 miles north west of London .  Will you be on your way to the Netherlands by any chance?