White Chocolate Lavender Shortbread
User Reviews
5
White Chocolate Lavender Shortbread
Description
This shortbread recipe starts with blending brown and granulated sugar with dried culinary lavender to infuse flavor throughout the dough. Cold unsalted butter is creamed with the sugar and vanilla extract, then combined with all-purpose flour and chopped white chocolate chunks. The dough is formed into two logs, tightly wrapped, and chilled to firm up.
Before baking, the dough logs are brushed with an egg wash and rolled in coarse sugar, adding crunch and sweetness to the crust. Slices about half an inch thick are cut and baked until edges are slightly golden, preserving the integrity of the white chocolate chunks embedded throughout. The result is a delicately floral shortbread with creamy, slightly sweet pockets from the white chocolate.
These treats serve well with tea or coffee and make an elegant addition to a dessert plate. The chilling step ensures the cookies hold their shape and develop their signature texture. Adjustments to vanilla extract can enhance flavor cohesion if needed during mixing.
Ingredients
- ½ cup brown sugar loosely packed
- ¼ cup sugar
- 1 ½ tablespoons lavender dried, culinary
- 1 cup butter unsalted
- 2 teaspoons vanilla extract plus more if needed
- 2 cups all-purpose flour
- 4 ounces white chocolate chopped, high-quality
- 1 egg for egg wash, large, plus 1 teaspoon water
- coarse sugar for rolling
- flaked salt for topping
Instructions
- Stir together the sugars and lavender. You can do this ahead of time so it really flavors the sugar!
- Place the cold butter in a stand mixer and beat on medium speed. Beat in the brown sugar and granulated sugar and beat on medium speed until combined, about 3 to 4 minutes. Beat in the vanilla extract until combined.
- Beat in the flour until it is just combined. If it is still very floury, you can shake in a few drops of vanilla extract to bring it together! Beat in the white chocolate.
- Remove the dough from the bowl and separate it into two pieces. Roll each piece in a log that is about 2 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least two hours.
- Preheat the oven to 350 degrees F. Place about ½ cup coarse sugar on a plate.
- After two hours, unroll the log. Brush it with the egg wash. Roll it through the coarse sugar so it sticks.
- Slice the log into ½-inch slices. Slice down gently and if the white chocolate chunks break the dough apart, you can push the pieces back together. You want rounds on the baking sheet about 2 inches apart.
- Bake the cookies for 10 to 12 minutes, until they are slightly golden. Remove and sprinkle with a pinch of flaked salt. Let cool completely then serve!
User Reviews
Overall Rating
5
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