Basking in the sun? Wafting the sweet smell of summer flowers? Well, get off your butts and bake into the kitchen I dont care how hot it is! And bring some of those flowers with you...we'll use them!
This lavender shortbread is a delicious summertime recipe, great with an ice cold glass of lemonade! Minimal ingredients, extraordinary taste!
What You Need:
1 cup sugar plus 1 tablespoon
2 cups corn starch
4 cups all-purpose flour
1 pinch salt
1 lb butter, at room temperature
3-4 teaspoons lavender hand crushed or ground
What To Do:
- Add corn starch, floud, salt, and sugar to a large mixing bowl.
- Cut butter into tablespoon sized pieces and add to the bowl.
- Using a spoon or your hands, mix the butter into the dry ingredients. (I found a pastry blender worked best)
- When the butter is fully integrated, the mix will be sand-like in texture. It will NOT form a "dough".
- Pour the mixture into a half-sheet pan (18" x 12" x 1"), spreading evenly in the pan.
- Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass. (Make sure you press down the edges firmly as well so as not to lose any shortbread!)
- Using a small form or toothpick, prick the cookies about 1" apart across the entire top (this lets the moisture out during the baking process).
- Bake for 40 minutes at 325 degrees, then reduce heat to 300 degrees and continue baking for 15 minutes, or until lightly golden brown around edges and across the center.
- Remove from oven and sprinkle with 1-2 tablespoons of sugar.
- Cool for 10 minutes before cutting with a sharp knife.
- Let cookies continue to cool before removing.
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