Lavender Shortbread

Many of you who read my blog know of my love for all things Jane Austen, on the Jane Austen Centre’s website there are a number of regency recipes with new recipes added every month or so. Not too long ago, I received an email newsletter which included a recipe for lavender shortbread, and being a fan of lavender I thought I would give it a go.

Recipe Ingredients

  • 6oz Plain Flour
  • 4oz Butter or Margarine
  • 2oz Caster Sugar
  • 1 Tea Spoon Lavender
Ingredients
Ingredients

The recipe above differs slightly to the recipe given by the Jane Austen Centre, this is because I was taught how to make shortbread at school and the recipe has been entrenched into my memory. I will instead be using the simple recipe I was taught at school, with the addition of dried lavender leaves purchased from Amazon (link at the bottom).

Baking

1. Measure out the ingredients

Measured Ingredients
Measured Ingredients

2. Beat the butter into a cream, by mixing together the butter and sugar. The butter will absorb the sugar, soften and become light and fluffy.

Butter and Sugar
Butter and Sugar
Creamed Butter and Sugar
Creamed Butter and Sugar

3. Mix in a tea spoon of dried lavender

Add Lavender
Add Lavender

4. Add the flour and mix with the butter, sugar and lavender

Mixed butter, flour, lavender and sugar
Mixed butter, flour, lavender and sugar

Mix further using hands and form a ball.

5. Put the mixture into a sandwich tin, alternatively spread the mixture into a square or whatever shape you wish using biscuit cutters.

Ready to bake
Ready to bake

 6. Bake in an oven until golden brown, I had the oven on gas mark six and the shortbread took twenty minutes. Once cooked, remove from the oven and sprinkle with caster sugar.

Baked Shortbread
Baked Shortbread

7. Cut the shortbread into slices/segments and serve.

Lavender Shortbread
Lavender Shortbread

The taste of the lavender is quite pleasant, it is definitely something I would make again in the future.

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