Fragrant shortbread made with lavender sugar, serve with delicate Darjeeling tea for an elegant afternoon tea or give them as presents.
Ingredients: for 12-15 shortbread
100g butter, softened
50g lavender sugar plus a little extra
100g plain flour
50g semolina
- Preheat the oven to 180oc/gas mark 4. Cream the butter and lavender sugar until it’s light and fluffy and drops off the end of the spoon easily.
- Fold in the flour and semolina to form a soft dough.
- Sprinkle a clean work surface with a little flour, our use baking parchment. Roll out the shortbread to the thickness of a £1 coin and cut out shapes, transfer to a greased baking tray and bake for 15-20 minutes until pale gold. Repeat until all the dough has been used up.
- Remove the tray from the oven and leave to cool, once cool transfer to a cooling rack and sprinkle with a little lavender sugar.
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