Lemon Lavender Shortbread Recipe

Lemon Lavender Shortbread Recipe
Although shortbread originated in Scotland, it is also popular in England, Wales, and Ireland. It is a mainstay on tea trays, and a popular brand, Walkers, is imported to countries all over the world. Purists insist that their shortbread contain only three ingredients: flour, sugar, and highest quality butter. Some scoff at any other additives, but others enjoy chocolate chips, stem ginger, herbs, and peels which add a little additional flavor. The most important issue is to make sure that none of the additives overpower the butter, which is the foremost flavor of the shortbread. In the springtime, when the lavender bushes in my herb garden are flourishing, I like to make the following Lemon Lavender Shortbread. It is easy to make, needs no rolling or chilling, and keeps for a long time unless others discover that it is available. The finished product has a crumbly, delicate texture, but doesn't brown much.
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The keys to perfect shortbread are highest quality ingredients, minimum handling, and long slow baking. Although it is delicious right after baking, the flavors improve as it sits; it's actually best after about a week, and when stored in an airtight container, will keep perfectly for up to a month.

48 1" x 3" bars

3 cups flour
1 cup rice flour
1/2 cup powdered sugar

2 tablespoons lavender leaves, finely chopped
Zest of 1 lemon

1 pound cold butter, (since it's the most important ingredient, I use European Butter)
  1. Preheat oven to 300°.
  2. Line a 9 x 13" baking dish with a piece of parchment.
  3. Measure the flours and powdered sugar into a fine sieve set over a large mixing bowl; shake the mixture through.
  4. Stir in the lavender leaves and lemon zest.
  5. Cut the butter into small pieces an add to the mixture; cut the mixture in until it resembles small peas.
  6. Press the mixture into the prepared pan, building up the sides a little so that the shortbread will bake evenly.
  7. Using a sharp knife, cut the shortbread dough into fingers about 1" x 3" (4 across the short end and 12 across the long end).
  8. Bake 45-50 minutes or until the edges are lightly browned and the center is cooked through.
  9. Remove from the oven and with a sharp knife, immediately cut along same the lines cut before baking.
  10. Let the shortbread cool thoroughly.

Amount Per Serving
Calories 114 Calories from Fat 70
Percent Total Calories From: Fat 61% Protein 4% Carb. 35%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 21 mg
Sodium 79 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 6% Vitamin C 1% Calcium 0% Iron 1%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.