Butter. How I love thee. I try to limit my butter intake, but sometimes you just gotta make a recipe that is basically all butter. And sugar. And lavender. This recipe is a fancy take on shortbread. But it's super easy to make. It's kinda like making a pie crust. You just press the dough into a cake pan, fork it, bake it and eat it! It's just so good.
Lavender Shortbread
1 1/2 cups butter (room temperature)
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
Preheat oven to 325°F.
Butter two cake tins that have the removable bottoms and fluted edges. In a large bowl, cream together the butter, sugar and lavender with an electric mixer. Mix until light and fluffy (about 3 minutes.) Add flour, cornstarch, and salt and beat until well incorporated. Divide dough in half. Flatten into a disc and wrap in plastic. Chill for about 20 minutes.
Butter two cake tins that have the removable bottoms and fluted edges. In a large bowl, cream together the butter, sugar and lavender with an electric mixer. Mix until light and fluffy (about 3 minutes.) Add flour, cornstarch, and salt and beat until well incorporated. Divide dough in half. Flatten into a disc and wrap in plastic. Chill for about 20 minutes.
On a floured surface, roll out each disc to a thickness of about 1/2 inch. Press into cake tins (including up the sides). Prick the dough a couple times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Cut into triangles. If you're feeling high class, serve with tea.
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