I find that lavender is one of the toughest flavors to use in desserts. Too much of it and it tastes like soap, too little and it tastes like nothing. But I was determined for these lavender shortbreads to find the needed balance and I believe I did. Another delicious dessert using this aroma is this peach lavender crumble which can easily become plum lavender shortbread, don’t you think?
If you are not a fan of lavender though, feel free to replace it with lemon zest, orange zest or cinnamon, tonka beans or just plain vanilla seeds. The final cookies will still be delicious and melt in your mouth!
- 175 g butter (softened)
- 75 g icing sugar
- 20 g egg yolk
- 250 g all-purpose white flour
- 2 g salt
- 1 g dried lavender buds
- Combine all the ingredients in the bowl of your mixer.
- Mix just until a dough forms. Don’t overmix until the butter melts. You just need a soft dough that is easy to work with.
- Wrap the dough in plastic wrap and refrigerate for 4-6 hours until set.
- Place the dough on a floured working surface and roll it into a sheet of 3mm thickness.
- Cut out the desired shapes – I used a round fluted cookie cutter.
- Place the cookies on a baking tray lined with AirMats (perforated silicone mats from Silikomart Professional) or on baking tray. The advantage of AirMats is the even baking and the patterns on cookies.
- Freeze the cookies for 15 minutes then place another AirMat on top.
- Bake at 160C for 15 minutes or until golden brown on the edges.
- Cool down the cookies then drizzle them with a bit of melted white chocolate.