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.
- 6oz Plain Flour
- 4oz Butter or Margarine
- 2oz Caster Sugar
- 1 Tea Spoon Lavender
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).
1. Measure out the 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.
3. Mix in a tea spoon of dried lavender
4. Add the flour and mix with the butter, sugar and lavender
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.
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.
7. Cut the shortbread into slices/segments and serve.
The taste of the lavender is quite pleasant, it is definitely something I would make again in the future.
- http://www.janeausten.co.uk/baking-lavender/ – Lavender Shortbread on Jane Austen Centre online magazine
- http://www.amazon.co.uk/dp/B004RXV01E – Culinary Lavender