Since I made my Lemon and Lavender Tart, I've been eager to try my dried lavender flowers in another recipe. And, what do you always get around lavender in the summertime? Bees. And so it seemed natural that honey and lavender would work together - so I made shortbread with it.
I love the buttery warmth that oozes out of the oven while this is cooking - it feels like a step back in time to some Victorian or even Tudor farmhouse kitchen. I know that the scent of lavender is supposed to make you feel sleepy but I love the smell of this cooking.
The honey in the recipe is great, but next time I'd make it without, just to see what the difference is. The honey seems to make the shortbread mixture more sticky and easier to roll out and press into a tin, but taste-wise it wasn't that strong. The lavender is definitely the key player here, but it's glorious. If you've never baked with lavender flowers before, but love the scent, do have a go. Just sprinkle a teaspoon or so into your normal plain biscuit mixture. I'm well and truly hooked.
Lavender and Honey Shortbread
Cuts into approx. 14 generous wedges
- 225g butter
- 40g vanilla sugar
- 35g caster sugar
- 15g cornflour
- 350g plain flour
- one and a half teaspoons dried lavender flowers, roughly chopped
- 2 tablespoons runny honey
- 25cm diameter round cake tin, greased and the bottom lined with baking parchment (I used a silicone one, for ease of taking out at the end).
- Preheat oven to 180C.
- Mix the softened butter, vanilla sugar and caster sugar until light and fluffy.
- Tip in the cornflour, plain flour and the lavender flowers and start to bring the mixture together to form a dough. Drizzle in the runny honey and continue to mix until it comes together into a light, firm shortbread dough.
- Press into the lined, greased cake tin and even up the top and sides. Prick all over with a fork and bake in the oven for around 30 minutes. The shortbread will be lightly golden all over.
- Cool, cut into wedges and serve.