Lemon & Lavender Shortbread
Recipe type: Biscuits
Serves: 8-10 biscuits
For the shortbread:
  • 100g (3.5 oz) softened butter
  • 1/3 cup icing sugar
  • 1/2 cup plain flour
  • 1/3 cup cornflour (corn starch)
  • Finely grated zest of 1 small lemon (about 1 teaspoon)
  • 1 teaspoon dried culinary lavender plus 1 tsp extra to decorate
For the lemon icing:
  • 1 cup icing sugar (confectioner's sugar)
  • 2-3 teaspoons lemon juice
For the shortbread:
  1. Preheat the oven to 160˚C (320˚F) and line an oven tray with baking paper.
  2. Put butter, sugar, flour, cornflour and lemon zest in a food processor and pulse until it starts to clump together. Add lavender and pulse very briefly to combine.
  3. Tip dough onto a clean bench dusted with remaining flour. Gather up the dough with your hands very gently, then pat into a round disc, wrap in plastic wrap and refrigerate for 20 minutes.
  4. Roll dough out between two pieces of baking paper, to 5mm (1.9 inch) thick and cut out shapes using a cookie cutter (mine were about 3 inch circles).
  5. Place on prepared tray* and bake 10-12 minutes until lightly golden, leave to cool on a wire rack.
For the lemon icing:
  1. Add the icing sugar to a small bowl and add the lemon juice in small amounts until the mixture is combined and thick (you don't want it to be too runny). Add teaspoon-ful lots of the icing on top of each biscuit (if it's the right consistency, it should gently level out, or you can tilt each biscuit to encourage the icing to spread).
  2. Decorate by sprinkling a little lavender over top of the icing before it sets. Refrigerate to set the icing. The biscuits can be stored in a container in a cool area or, if it's very warm, in the refrigerator.
Recipe by The Kiwi Cook at https://thekiwicook.com/2018/03/02/lemon-lavender-shortbread/