jump to navigation

Lavender shortbread (whole grain) August 25, 2014

Posted by aquillam in recipe.
Tags: , ,
trackback
  • 1 cup oats, traditional or quick
  • 2 tbl lavender flowers*
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon salt**
  • 1/2 teaspoon fiori di sicilia flavor (vanilla and/or lemon are good alternatives)
  • 1 teaspoon water
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups white whole wheat flour

* Smell the lavender, and adjust the amount accordingly. Too much, and your shortbread will be reminiscent of laundry or soap!
**If you use salted butter, reduce the salt to 1/4 teaspoon

If you have the time, lightly toasting the oats first adds a nice flavor.

Grind the oats and lavender in a food processor, blender or grain mill. It should look like a flour with little flecks in it.
Blend in the confectioners’ sugar, salt,water, flavoring, and butter. You should have a very soft, almost pasty dough.
Let stand far about 10 minutes (let the oats absorb the water).
Add the flour and mix just until you have a smooth dough. The less you work it, the “sandier” the cookie will be.

Press into a prepared pan (I flatten mine into a circle about 8” across on a baking stone and score it into 16 wedges)

Bake 350 for 35 -40 minutes

Allow it to cool until it is still warm but can be handled before cutting it and removing it from the pan.

This is based on the recipe for Classic Scottish Shortbread from King Arthur Flour.

Advertisements

Comments»

No comments yet — be the first.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: