Lavender Shortbread
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Lavender Shortbread
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Floral twist on a British classic.
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Ingredients
- 12 oz. butter room temperature, unsalted
- 2/3 cup sugar (4.6 ounces)
- 2 Tablespoons lavender flowers very finely chopped, culinary
- 2 1/3 cups all-purpose flour (12 ounces) plus more for flouring the rolling pin and board.
- 1/2 cup cornstarch (2.2 ounces)
- 1/2 tsp. kosher salt
Instructions
- Heat of oven to 325* F.
- In the bowl of a mixer, beat butter, sugar, lavender and salt until light and fluffy. Add the flour and cornstarch and mix on low speed until just incorporated. Don't over-mix.
- Divide the dough in half. Flatten into squares and wrap in plastic. Chill dough until firm.
- On a floured board, roll or pat out dough to a thickness between 1/4 and 1/2 inch. Cut the dough into rectangles, pricking each rectangle with the tines of a fork several times. Or use a floured mold or cookie cutter. Chill again cut dough about 15 minutes so shortbread will hold its shape when baked.
- Bake for 20 to 25 minutes, until pale golden (do not brown). Cool slightly, then transfer to a rack.
- Makes about 4 dozen. (Recipe can be halved)
Nutrition Information
Show Details
Serving
1g
Calories
89kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
21mg
(1%)
Potassium
8mg
(0%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
179IU
(4%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 89kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 21mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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