Lavender Shortbread

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Ingredients:

  • Zest of one lemon
  • 2 ounces of freshly dried lavender
  • 12 ounces of sieved plain flour
  • 4 ounces of caster sugar
  • 8 ounces of softened butter
  1. Firstly weigh up all of the ingredients as outlined above
  2. Into a large mixing bowl add your softened butter and flour. Using the rubbing technique, incorporate the flour and butter together until you have to consistency of breadcrumbs.
  3. Next add your sugar along with the freshly zested lemon, using a large wooden spoon stir to incorporate, to finish the dough off; knead with your hands until it comes together leaving the bowl clean.
  4. Onto a floured surface, roll out your dough until it has reached the thickness of a pound coin. For my GG citrus shortbread I used the rim of a drinking glass as this gave me the perfect diameter for my shortbread, you can use any cutter of your preference.
  5. Place the cut shortbread discs onto a pre-lined large tray with baking parchment. Ensure when you place your shortbread onto the tray you leave a little space between each biscuit, to allow for spreading.
  6. Bake in the oven for half an hour at 150 degrees, until lightly golden brown and crisp.

Top tip: when you are cutting your shortbread discs, don’t throw away the off cuts, place these onto the tray as these can give you a good indication as to when shortbread is cooked!

Chantilly cream:

  • 150 ml of double cream
  • 2 heaped tablespoons of sieved icing sugar
  • 1 teaspoon of vanilla bean extract (or a whole vanilla pod)
  1. Place all of the ingredients into a large mixing bowl, whisk until the cream can hold light peaks
  2. Serve along side the other elements of the dish.

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