Lemon And Lavender Shortbread
Serves: 20 - 24
Preparation: 10 minutes
Cooking Time: 20 minutes
A light, crumbly and buttery biscuit. The combination of lemon and lavender makes this biscuit perfect for summer dining, and would go well served alongside a lemon mousse or syllabub.
Ingredients
- 275g Co-operative plain flour
- 2 tbsp Whitworths ground almonds
- 225g butter
- 100g Co-operative Fairtrade caster sugar
- zest of 1 lemon
- 1 tbsp lavender seeds (fresh or dried, can be taken straight from the plant)
Method
- Pre heat the oven to 180C/160C fan/gas 4, and flour a baking tray, around an inch deep.
- Cream the butter and sugar together in a bowl, until pale and fluffy. Incorporate the flour, almonds, lavender seeds and lemon zest to the mixture, and combine with your hands, until the mixture forms a dough.
- Place the mixture into the pre prepared tray and bake for around 20 minutes, or until form and golden brown.
- Whilst still soft, slice the shortbread into squares and leave to cool until hard.
