Lavender Shortbread
Lavender Shortbread Recipe - Vegetarian Food from United Kingdom
Vegetarian dietIntroduction
Lavender shortbread is a delicate and fragrant cookie that is perfect for tea time or as a light dessert. The combination of buttery shortbread with the floral notes of lavender creates a unique and delicious treat that is sure to impress your guests.
History
Shortbread has been a popular treat in Scotland for centuries, with recipes dating back to the 12th century. Lavender, on the other hand, has been used in cooking and baking for its aromatic properties for just as long. Combining the two in this recipe creates a modern twist on a classic treat.
Ingredients
How to prepare
- Preheat the oven to 325°F (163°C). Cover the bottoms of two baking sheets with parchment or brown paper.
- In a large bowl, cream together the butter, sugar, and lavender using an electric mixer. Mix until light and fluffy, about 3 minutes.
- Add the flour, cornstarch, and salt. Beat until incorporated.
- Divide the dough in half. Flatten each half into squares and wrap them in plastic. Chill until firm.
- On a floured board, roll or pat out each square to a thickness of 0.5 inch. Cut the dough into 1.5 inch squares or rounds.
- Transfer the cookies to the baking sheets, spacing them about 1 inch apart. Prick each cookie several times with a fork.
- Bake for 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack.
- Garnish with lavender powdered sugar: Put some lavender buds in a sealed jar with the powdered sugar for a day before using it.
- Makes about 4 dozen.
Variations
- Add lemon zest to the dough for a citrusy twist.
- Substitute rosemary for the lavender for a more savory flavor profile.
- Dip the cooled cookies in melted chocolate for an extra indulgent treat.
Cooking Tips & Tricks
Make sure your butter is at room temperature before starting the recipe to ensure a smooth and creamy dough.
- Be sure to chill the dough before rolling it out to make it easier to work with.
- Pricking the cookies with a fork before baking helps them bake evenly and prevents them from puffing up too much.
Serving Suggestions
Lavender shortbread pairs well with a cup of Earl Grey tea or a glass of champagne for a sophisticated treat.
Cooking Techniques
Creaming the butter and sugar together until light and fluffy is essential for a tender shortbread.
- Rolling the dough out to an even thickness ensures that the cookies bake evenly.
Ingredient Substitutions
If you don't have dried lavender buds, you can use lavender extract or culinary lavender oil.
- Cornstarch can be replaced with rice flour for a slightly different texture.
Make Ahead Tips
The dough can be made ahead of time and stored in the refrigerator for up to 3 days before baking.
Presentation Ideas
Arrange the cookies on a decorative platter and sprinkle with lavender powdered sugar for an elegant presentation.
Pairing Recommendations
Serve lavender shortbread with a scoop of vanilla ice cream or a dollop of whipped cream for a simple and delicious dessert.
Storage and Reheating Instructions
Store leftover lavender shortbread in an airtight container at room temperature for up to a week. To reheat, place the cookies in a 300°F (150°C) oven for a few minutes until warm.
Nutrition Information
Calories per serving
Each serving of lavender shortbread contains approximately 120 calories.
Carbohydrates
Each serving of lavender shortbread contains approximately 12 grams of carbohydrates.
Fats
Each serving of lavender shortbread contains approximately 8 grams of fat.
Proteins
Each serving of lavender shortbread contains approximately 1 gram of protein.
Vitamins and minerals
Lavender shortbread is not a significant source of vitamins or minerals.
Alergens
This recipe contains dairy and gluten.
Summary
Lavender shortbread is a relatively low-calorie treat that is best enjoyed in moderation due to its butter and sugar content.
Summary
Lavender shortbread is a delightful and elegant treat that is perfect for special occasions or as a homemade gift. The delicate floral flavor of the lavender pairs beautifully with the buttery shortbread, creating a unique and delicious cookie that is sure to impress.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Lavender Shortbread. It was a beautiful summer day, and I had just finished tending to my garden. As I was gathering herbs to dry for the winter, I noticed the fragrant lavender bushes swaying gently in the breeze. The sun was shining, and the bees were buzzing around, pollinating the flowers. It was a perfect day to harvest some lavender and try out a new recipe.
I have always loved experimenting with different ingredients and flavors in the kitchen. Cooking has been a passion of mine for as long as I can remember. I learned to cook from my own mother, who was a wonderful cook herself. She taught me the importance of using fresh, seasonal ingredients and how to balance flavors to create delicious meals.
Over the years, I have collected recipes from various places and people. Some I have discovered in cookbooks, others I have learned from friends and family members. But the ones that hold a special place in my heart are the ones that I have created myself, inspired by the ingredients I find in my garden or at the local market.
As I stood in my kitchen that day, surrounded by the sweet scent of lavender, I knew that I had to try making Lavender Shortbread. I had never made shortbread before, but I was confident in my baking skills and eager to try something new. I gathered the ingredients – butter, sugar, flour, and of course, freshly picked lavender – and set to work.
I started by creaming together the butter and sugar until it was light and fluffy. Then I added the flour, a pinch of salt, and a generous amount of chopped lavender flowers. The dough came together easily, and I rolled it out into a thick slab before cutting it into small rounds with a cookie cutter.
As the shortbread baked in the oven, the kitchen filled with the aroma of butter and lavender. I couldn't wait to try the finished cookies. When they emerged from the oven, golden and crispy on the edges, I knew they were going to be something special.
I let the shortbread cool on a wire rack before taking a bite. The first taste was heavenly – buttery and crumbly, with a subtle floral flavor from the lavender. It was a perfect balance of sweet and savory, and I knew that this recipe was a keeper.
I shared the Lavender Shortbread with my family and friends, and it quickly became a favorite. They marveled at the unique flavor combination and begged me for the recipe. I was happy to pass it along, knowing that it would bring joy to others, just as it had to me.
Since that day, I have made Lavender Shortbread many times, tweaking the recipe here and there to suit my tastes. Sometimes I add a touch of lemon zest for a citrusy kick, or sprinkle the tops with a dusting of powdered sugar for a sweeter finish. But no matter how I choose to make it, the result is always a delightful treat that reminds me of that sunny day in my garden.
As I sit here now, reflecting on that memory, I am filled with gratitude for the joy that cooking has brought into my life. It has been a source of comfort and creativity, a way to connect with my loved ones and share a piece of myself with the world. And I am grateful for the simple pleasures, like a batch of Lavender Shortbread fresh from the oven, that remind me of the beauty and abundance that surrounds me every day.