Lemon Lavender Shortbread

Don’t get me wrong, I adore the flavor and aroma of lavender.  But, when it comes to using this fragrant herb in cooking a little goes a long way.  Therefore, when I see recipes calling for as much as one tablespoon of lavender in a couple of dozen cookies I get somewhat leery that they will taste more like Savon de Marseille.

Here I took a traditional shortbread and added just 1 1/2 teaspoons of chopped dried lavender and the zest of one organic lemon.  It has just the right balance of floral headiness and the brightness of citrus.

The best part is that the recipe is very quick to put together.  And, they’ll be delicious as an after Easter dinner sweet with a glass of Sauternes.  Go ahead and make two batches, so that you will have a couple to enjoy with a cup of tea as well.

Lemon Lavender Shortbread

1 cup plus 1 tablespoon (5 ounces) unbleached all-purpose flour
3 tablespoons (1¼ ounces) semolina flour
5 tablespoons (3 ounces) granulated sugar
8 tablespoons (4 ounces) unsalted butter
Zest of one lemon, (preferably organic)
1½ teaspoons dried lavender blossoms, finely chopped

Sift flour and semolina into bowl.  Add sugar, lemon zest and lavender blossoms.  Rub in butter until mixture resembles fine bread-crumbs.

Press into a 7-8 inch round or square baking tin or floured shortbread mold.

Prick all over with a fork and sprinkle with additional sugar (pearl sugar) if desired.

Bake 30 to 35 minutes in 325° oven.  Cool slightly and score into wedges (if a circle) or squares so shortbread can be broken (cutting into pieces is thought to bring bad luck to the recipient).

Let cool completely and serve.

The recipe is also posted on the PastureLand co-op website.  Please check out all other recipes that I have created for them.

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