It’s early June and the Lavender in the garden is full of beautiful tender, silvery-grey new growth.
If you feel that your arms need some exercise, this is a good recipe to make – it’s quite hard work beating the flour into the butter with a wooden spoon – knowing that you’ve worked for these biscuits will make them even more enjoyable (alternatively use a food processor!)
150g plain flour
100g salted butter, softened and cut into pieces
50g caster sugar
Zest of half a washed lemon
Few tender new lavender leaves, cut up quite small
Heat the oven to 180c.
Prepare a baking tin by lining it with non stick baking parchment.
Place softened butter into a bowl and gradually beat in flour and sugar, making sure that the flour doesn’t fly away in dusty drifts as you go. Add lemon zest and lavender towards the end so they are well incorporated but not too chopped up. (If you are in a hurry, or don’t need an arm workout, combine in a food processor).
Quickly and gently work mixture together to form a ball.
Pat and roll out lightly, on a floured surface.
Either use a round cutter or cut squares / rectangles and transfer to baking sheet.
Prick on the top with a fork if you like, to decorate. You can also sprinkle with a little sugar.
Bake for 20 – 25 minutes, or until cooked. The shortbread should remain very pale.
Cool on the tin for a little while then transfer to a wire rack to cool properly.
Store in an airtight container.
Tip: You can try different flavours of shortbread – vanilla, orange zest, Rosemary and walnut… be adventurous, but keep the flavours subtle.