Lemon Lavender Shortbread Recipe
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)
- Preheat oven to 300°.
- Line a 9 x 13" baking dish with a piece of parchment.
- Measure the flours and powdered sugar into a fine sieve set over a large mixing bowl; shake the mixture through.
- Stir in the lavender leaves and lemon zest.
- Cut the butter into small pieces an add to the mixture; cut the mixture in until it resembles small peas.
- Press the mixture into the prepared pan, building up the sides a little so that the shortbread will bake evenly.
- 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).
- Bake 45-50 minutes or until the edges are lightly browned and the center is cooked through.
- Remove from the oven and with a sharp knife, immediately cut along same the lines cut before baking.
- 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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