Wednesday, 21 September 2011

Lavender Shortbread

每逢这季节,我家对面一片紫色薰衣草是我最爱看的。我喜欢薰衣草的芬芳,常常在家都会点薰衣草的精油减压 (有压力吗??因该有啦,常睡不好),但是用来当食材还是第一次。薰衣草做饼干有点怪, 味道嘛。。见人见智咯!我是参考这里。


250g unsalted butter, softened
75g caster sugar
1 tbsp water
300g plain flour
100g rice flour
2 tbsp dried edible lavender, chopped coarsely
2 tbsp demerara sugar


Preheat oven to 140. Grease oven trays.

Beat butter and caster sugar in smoall bowl with electric mixer until light and fluffy; transfer to large bowl. Stir in the water, sifted flours and half the lavender, in two batches.

Turn dough onto floured surface, knead gently until smooth. Roll dough to 1cm thickness. Cut with preferred cookie cutter.

Sprinkle with demerara sugar and remaining lavender.

Bake shortbread about 25-30 minutes.