Having grown up in Kent, the ‘Garden of England’, we try to embrace all things Kentish and regularly visit Kent food festivals, pubs, vineyards and the like. We like to shop in the local farm shop and use Kent produce where possible.
With our wedding looming in the distance we wanted to make sure our wedding favours reflected our tastes, so I am embarking on a mission to bake the perfect Lavender shortbread recipe. Here is the recipe I used for Lavender shortbread trial 1:
- Two days prior to baking the shortbread infuse 130g of caster sugar with lavender culinary buds available from The Hop Shop (this is cheaper than buying Waitrose‘s pricey Lavender caster sugar)
- Line three baking trays with greaseproof paper and preheat your oven to 180c
- The baking stage – Rub 225g plain flour with the lavender caster sugar
- Beat 275g plain flour and 75g rice flour into the mix
- Add 5 drops of lavender culinary essence (also available from The Hop Shop) into the mixture, be careful not to do anymore, this is very overpowering stuff. Mix until it forms a dough like shortbread mixture
- Put the dough into clingfilm and pop it in the fridge to chill for 20-30 minutes
- Dust your working area with plain flour, roll the mixture out and cut into any shape you like, sprinkle on a little golden caster sugar if you like
- Bake in the oven for 15-20 minutes. Allow to cool and enjoy
Baking this will fill your home with the most amazing lavender smell. We felt this was a good first trial and our friends and family who got to sample the batch gave us really good feedback. This would be great as a summer desert with some vanilla or even lavender ice cream!