Slightly Salty Lemon and Lavender Shortbread Biscuit
Welcome Spring with these sweet and tangy lemon biscuits infused with lavender. Brew a cuppa and enjoy this crumbly treat in the sunshine.
From the book
For the Love of Lemons
Lemon-forward recipes that are bright and full of flavour
From light bites to hearty meals inspired by Italian cuisine
With savoury dishes and sweet treats to satisfy all cravings
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Introduction
Based on a serendipitous bag of dainty French sablé that were melt-in-the-mouth, lemony and flecked with lavender, with the occasional welcome flake of French sea salt, these lovely, light biscuits (cookies) are so moreish you can eat twenty without thinking about it. Serve with a fragrant tea, such as Earl Grey. If you wish, cut these out using a double pastry cutter and sandwich them with either apricot or strawberry jam, both of which work beautifully with lavender and lemon. Or use some of your homemade lemon curd (page 122 of For The Love of Lemons).
Ingredients
| 35g (4¾ oz) | unsalted butter |
| 65g (2¼ oz/generous ½ cup) | icing (confectioner’s) sugar |
| ½ tsp | sea salt |
| 1 tsp | dried or fresh lavender, crushed zest of 1 lemon |
| 150g (5¼ oz/1 cup plus 2 tbsp) | 00 flour |
| 50g (1¾ oz/½ cup) | cornflour (cornstarch) |
Method
Preheat the oven to 140ºC fan (160ºC/325ºF). Line a baking tray (pan) with baking parchment.
In a bowl, beat the butter with the icing sugar until light and fluffy. Beat in the salt, lavender and lemon zest, and finally the flours until you have a smooth dough (it will look crumbly at first, then come together as a smooth paste). Chill for at least 30 minutes.
Roll out the dough to a thickness of 1 cm (1/2 in) and stamp out cookies with a cutter of your choice (if making sandwich biscuits, make them thinner – roll to coin thickness in this case). Place on the lined baking tray.
Bake in the oven for 12–15 minutes until just golden around the edges, then remove from the oven and allow to cool on the tray.
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