Lavender Shortbread: Keep Calm And Bake 2. Looking for a great twist on a classic recipe? In this episode of Keep Calm And Bake Caroline MiLi Artiss shows you how to make subtly floral lavender shortbread cookies.
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250 g butter
180 g caster sugar, plus a bit more for sprinkling
250 g plain flour, plus extra for dusting
120 g cornflour or rice flour
2 tbsp food grade lavender, fresh or dry
Step 1: Make The Dough
Beat together the butter and sugar until slightly fluffy. Sift the flour and cornflour together into a separate bowl to combine, then add a 1/4 of it to the butter and slowly mix in. Next add the lavender and the rest of the flour a bit at a time until it forms a ball of dough. You don't need to over beat this. Once it's come together, bring it into a ball with your hands and wrap in cling film and leave in the fridge to chill for 1/2 hour.
Step 2: Cut Out The Biscuits
Once chilled, lightly flour a work surface and rolling pin and roll dough out to until 1 cm thick. Using a biscuit cutter, whatever shape you like, cut out the biscuits and place onto a baking tray. Roll up pastry and repeat until you have used it all up.
Step 3: Bake
Pop trays into the oven for 15-20 minutes or until they are a very light golden colour on the bottom and top of the biscuit. Sprinkle with a little extra caster sugar while hot, then transfer to a wire rack to cool down.
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