Title: James Martin's Lavender Shortbread
Categories: Cookies
Yield: 1 Batch
6 oz Unsalted butter (175 g);
-softened, plus extra for
-greasing
3 oz Icing sugar (100 g)
1 tb Dried lavender tips; to
-taste
3 oz Corn flour (100 g)
7 oz Plain flour (200 g)
2 tb Caster sugar (optional)
For the shortbread, set the oven temperature to 180 C/160 C Fan/
Gas 4. Grease a 30x20 cm / 12x8" baking tin with butter.
Beat the butter and icing sugar in a bowl until light and fluffy,
using an electric whisk. Fold in the lavender, corn flour, and plain
flour until the mixture comes together as a firm dough.
Press the dough into the prepared baking tin using your fingertips to
form an even layer of dough about 1 cm / 1/3" thick. Prick the dough
all over with a fork and sprinkle with the caster sugar, if using.
Bake the shortbread in the oven for 12-15 minutes, or until pale
golden-brown and cooked through. Set aside to cool in the tin for a
little while, then break into pieces.
