To celebrate the first day of Spring here in the Southern Hemisphere… I’ve created a little floral-infused shortbread recipe to get the season off to a happy start.
The addition of lavender to these buttery, yet light little biscuits may not be everyone’s cup of tea, but it works for me… you could always omit the flowers if you’d prefer, or substitute for perhaps some chopped nuts, some citrus zest or another flavour of your choice.
Here’s to a warm and wonderful Spring and a farewell to winter for another year.
Lavender White Chocolate Shortbread | Gather and Graze
- 125g/½ Cup Unsalted Butter
- 60g/½ Cup Pure Icing Sugar (Powdered Sugar)
- ½ Teaspoon Vanilla Bean Paste (or 1 Teapoon Vanilla Extract)
- 45g/⅓ Cup Cornflour
- 120g/¾ Cup Plain Flour
- 1 Teaspoon Baking Powder
- Pinch of Sea Salt
- 2 Teaspoons edible Dried Lavender Flowers
- 75g Chopped White Chocolate
Pre-heat the oven to 160°C and line 2 baking sheets with parchment paper.
In an electric mixer, cream together the butter, icing sugar and vanilla bean paste for a minute or two until smooth.
In a separate bowl, sift together the cornflour, plain flour, baking powder and salt. Pour in half of this mixture to the creamed butter mixture and stir with a wooden spoon to combine. Now stir in the lavender and white chocolate, before adding the rest of the flour and mixing until all combined.
Roll mixture into tablespoon-size balls and place on the baking sheets. Flatten slightly on top. Bake for approximately 10-12 minutes (removing while they are still quite pale in colour).
Allow to cool for a few minutes on the trays, before placing on a cooling rack to cool completely.