I never realised just how incredibly easy it is to make shortbread, which is in fact quite dangerous as this will now possibly become a cupboard staple. I love the addition of the lavender, fresh mint and lemon here- it makes for the perfect summer biscuit.
- 350g softened butter
- 125g caster sugar
- 4 tablespoons icing sugar
- 2 tablespoons finely chopped fresh lavender
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon grated lemon zest
- 325g plain flour
- 65g cornflour
Cream together the butter, caster sugar and icing sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornflour; mix into the butter and sugar mixture. Divide dough into two balls, wrap in clingfilm and flatten to about 2.5cm thick. Refrigerate until firm, about an hour or so.
Preheat the oven to 170 degrees. On a lightly floured surface, roll the dough out to 6mm in thickness. Cut into shapes with scone or biscuit cutters. For some reason the dough kept on sticking to the rolling pin so I just ended up making small balls in my hand flattening them out, piercing them with a fork in the end.
Bake for 18- 20 minutes just until biscuits begin to brown at the edges. Cool for a few minutes on the baking trays then transfer to wire racks to cool completely. Sprinkle with sugar if you fancy.
*I found this recipe on all recipes.co.uk and adapted it slightly