Ingredients for Lavender Shortbread For Summer Berries
- Unsalted Butter
- Caster Sugar
- Plain Flour
- 50g rice flour
- Lemon, Zest Of
- Lavender
- Dried Lavender Flowers
- 1 tablespoon lavender sugar (recipe #219416)
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How to Make Lavender Shortbread For Summer Berries
- Preheat oven to 160°C (320°F/Gas Mark 3).
- Cream together 170g softened unsalted butter, 100g granulated sugar, and 1 teaspoon lavender extract using an electric mixer until light and fluffy.
- Gently fold in 250g all-purpose flour, 50g rice flour, zest of 1 lemon, and 1 tablespoon dried culinary lavender flowers.
- Press the mixture evenly into a 20cm (8-inch) loose-bottomed tart tin. Sprinkle with 1 tablespoon of lavender sugar (recipe #219416).
- Bake for 30-35 minutes, or until the edges are lightly golden brown.
- Score the shortbread into 12 wedges while still in the tin and let it cool completely.
- Carefully remove from the tin and serve with fresh strawberries or raspberries and whipped lavender cream.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
33g
Fat
43g
Carbs
10g