It's been fairly cloudy and rainy here this weekend- the perfect setup for hot tea, a good book and shortbread. I've been pondering the lavender shortbread combination for a while and the grey skies provided the right amount of impetus to actually get it done.
Lavender is a strong ingredient, heady, and, obviously, floral. It's not an ingredient you see used too often in food. If you can get past your prejudice about lavender being fit only for potpourri and lotion, it just might grow on you as an edible flavor.
I used this Classic Shortbread Recipe as the base for my creation, but of course I made a few changes. I balanced the lavender with a little lemon zest and vanilla extract. It's fairly easy to make if you have a stand mixer; preparation is quick and involves really very little effort. (My favourite kind of baking!)
I didn't chill my dough before I baked it and I think it turned out just fine. It takes an hour or more to bake, but I'm telling you, it's worth it. Shortbread is already decadent (so much butter!) but the lavender and lemon really take this simple pastry beyond normal tea party fare.
Give it a try - even if you're a coffee person.
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