Lavender Shortbread Recipe

Dessert Recipes: Lavender Shortbread

Lavender, one of the most beloved herbs of all time, has in recent years found its way into many kitchens as a food flavouring . This shortbread is a  lovely way to enjoy the delicate, and pleasingly unusual taste. We sampled this shortbread with a glass or two of well chilled,  light &  floral  Griffith Frontignac. You may also like to try it with another of our Sweet Dessert wines.

See our suggested wine matches.

Preheat oven to 180 degrees C.

Ingredients:

    * 1 cup of butter at room temperature
    * 3/4 cup sugar
    * 1 teaspoon dried chopped lavender buds
    * 1/2 rounded teaspoon salt
    * 2 cups of plain flour

or for a stronger lavender flavour:

Ingredients:

    * 1 cup of butter at room temperature
    * 3/4 cup of icing sugar
    * 1/2 rounded teaspoon salt
    * 1 1/2 teaspoons of chopped dried lavender
    * 3 cups plain flour

Method:

Cream the butter and sugar. Add the dry ingredients and mix by hand or in a food processor.
Press the dough into a round 9 or 10 inch pie plate. (It may be lined with baking paper).
 Score into triangles  about 3/4 the way through the dough. Sprinkle with lavender sugar if desired. Bake until firm and barely golden.
About 1/2 to 1 hour. Remove from oven and dust with powdered sugar if you didn't already sprinkle with lavender sugar. ( see below )
Cool before you remove from pan.

Lavender Sugar Recipe

2 Tbsp. Dried lavender flowers
1 C. White sugar
Red and blue food coloring (optional)
Jar with a tight fitting lid
Muslin fabric

Place two tablespoons of lavender flowers in a length of muslin and wrap securely. Place lavender packet in a jar and cover with a cup of white sugar. Seal the jar and set it aside for two weeks, shaking it occasionally. After two weeks, the aroma of the lavender will have permeated the sugar, and the lavender packet can be discarded.

If you would like to color the sugar, create a shade of lavender you like using red and blue food coloring.

Once mixed, add the coloring slowly to the lavender sugar, stirring well to incorporate. Place the slightly moist sugar mixture on a cookie sheet to dry. If you live in a humid area, the sugar may be dried in the oven. (Use the lowest setting you can.)
   

Our Favourite Wine Match:
We picked our Griffith Frontignac,  with perfumey floral aromas followed by clean sweet flavours, with a hint of apple on the palate. Maybe you could chose another of our Sweet Dessert wines

Click here for more recipes and wine matches...
   

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