Lavender Shortbread

Recipe courtesy Gale Gand

Show: Sweet DreamsEpisode: The Butter Did It

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
30 min
Level:
Easy
Yield:
15 bars

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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Ingredients

8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/4 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons dried or fresh lavender flowers

Directions

Heat the oven to 350 degrees F.

Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.

Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.

Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.

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Comments & Reviews

recipe Lavender Shortbread
null null, null 08-07-2009
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weird mouthfeel to it
Rated: 3 stars out of 5

First attempt at using cornstarch in a shortbread recipe. Not sure if it was the cornstarch or not, but this recipe had a... flour/powdery mouth feel to it. And 2 tablespoons is way too much for the recipe. Even 1 tablespoon makes it really overpowering. I went with 3 teaspoons.Read more
recipe Lavender Shortbread
Janet Beckley, WV 10-07-2006
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Lovely Surprise
Rated: 5 stars out of 5

Someone served this tonight at our monthly bookclub ( the book was Perfume... the Story of a Murderer) and the shortbread... was delightful! She used lavender grown locally and the flavor was out of this world. I will be making this myself SOON!Read more
recipe Lavender Shortbread
Anonymous 06-03-2006
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Good shortbread
Rated: 4 stars out of 5

I gave this a 4 star because the shortbread itself was really good. But I thought the amount of lavender called for was too... much so I used half the amount, and it was still too strong for me.Read more
recipe Lavender Shortbread
Anonymous 08-30-2005
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Wow
Rated: 5 stars out of 5

This shortbread is so simple and it is, WOW. I've cooked with the spikes from my lavender stems before but never with the... flowers and it is so good. I recommend everyone to try this at least once.Read more
recipe Lavender Shortbread
PAMELA Alpine, UT 05-09-2004
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Tea Time
Rated: 4 stars out of 5

These are lovely a tea time accompaniment. Not only are they typical shortbread with a tender texture, they are also... aromatic and flavorful. They make a wonderful gift wrapped in tissue in a box. When your recipient receives them and opens the box, the aroma wafts up from the box. Oh yeah, they are wonderfully tasty too!Read more