Lavender shortbread – my first recipe testing experience!
Last week, I answered Vanessa Kimbell’s call on twitter to try out one of her recipes in her upcoming cookbook ‘Prepped!’ due to be launched later this year. I really admire what Vanessa’s doing and although I’ve never tested a recipe for anyone before, I thought it would be a good experience and isn’t January about resolutions and challenges and what-nots?
So today, after finding the lavender sugar from Waitrose and buying some cookie cutters, I was all set. The recipe was dead easy to follow and I now have enough delicious shortbread for at least a week!
- 200g lavender sugar
- 500g butter
- 750g plain flour
1. Preheat the oven to 150°C/gas mark 2.
2. Sieve the lavender from the sugar and cream the sugar with the butter until white and fluffy. This makes the shortbread light. Add the flour and mix well before turning out on to a work surface. If the mix is too crumbly and won’t come together, add a teaspoon of water and remix. Roll out to about 1.5cm and cut the dough into the shapes you require.
3. Place the shortbread on a baking tray and bake for 18-20 minutes. Be warned: the colour at the end of cooking changes rapidly, so keep your eye on it.
4. Place on a wire rack to cool and sprinkle with a little more lavender sugar to serve.
Read more about Vanessa and her project here: http://writingacookerybook.blogspot.com/