The Royal Chef At Home: Easy Seasonal Entertaining

LAVENDER SHORTBREAD

MAKES ABOUT 8-10 PORTIONS OF SHORTBREAD

¼ cup sugar 1 teaspoon lavender flowers fresh or dried

1 ½ cups flour ¾ cup cornstarch Zest of 1 lemon 2 teaspoons lavender flowers, fresh or dried

1 shortbread pan (If you don’t have a shortbread pan you can roll out the dough ½-inch thick and use cookie cutters)

1 cup powdered sugar 2 sticks unsalted butter

1 Preheat the oven to 350ºF.

3 Lightly dust a shortbread pan with flour and press the paste into the pan. Trim off any excess and prick the top of the shortbread all over with a fork. This will help with cooking the shortbread evenly. 4 Bake for about 20 minutes until golden brown. Remove from the oven and cut the shortbread into wedges, but only going of the way through. Sprinkle with granulated sugar and lavender flowers and place on a cooling wire to cool completely.

2 Sift the flour, cornstarch, lemon zest, lavender flowers and sugar into a large bowl. Cut the butter into small pieces and rub the butter and flour mixture between your fingers until it starts to form a shaggy ball of dough.

140 THE ROYAL CHEF AT HOME