These lavender and lime shortbread have just the right balance of flavours. One needs to take care when using lavender so that you don’t end up with a soapy taste in your mouth. If you don’t have edible lavender at home then replace it with rosemary.
During our hard lockdown our movements were severely restricted. We had a 7pm curfew which meant no-one was out after dark. On top of this, all non essential medical treatments and hospital procedures were cancelled. I know that this sounds extreme, but the aim was to keep hospitals open for Covid-19 patients. In a country with a high pedestrian accident rate, keeping people off the streets meant keeping people out of hospital. This curfew was relaxed when the alcohol ban was lifted. And then changed to 9pm with immediate effect when the ban was put in place again. This was due to the fact that during the lifting of the ban, there were loads of unnecessary hospital admissions. Not that the time made a difference to anything as we were not meant to be out of our homes for anything other than work, shopping and medical treatment.
Today’s inspirational recipe from Lavender and Lime ♥ Lavender And Lime Shortbread ♥ #LavenderAndLime Click To Tweet
When we were once again allowed to visit people and go out to restaurants, the curfew was lifted to 10pm. The first time we ate out, we stayed close to home, arrived early and got on the road with time to spare. But last month we went into Cape Town for the Jewish New Year to be with family. At 9pm sharp we said our goodbyes and left for home. The journey takes 45 minutes and we allowed time for any mishaps. Just before we got home we saw 4 police vans with sirens on, leaving the village next to ours. Probably to set up a roadblock to ensure people were off the streets. I think the curfew did what it set out to do and allowed our hospitals to treat Covid-19 patients without having to deal with other cases at the same time.
Click on the links for conversions and notes.
Lavender And Lime Shortbread
- 200 g flour, plus extra for dusting
- 100 g fine semolina
- 100 g fructose
- 200 g butter, grated
- 2.5 mls lavender flowers
- 1 lime, zest only
- Place the flour, semolina and fructose into a stand mixer bowl
- Give a quick whizz using the beater, to mix, then add the butter
- Beat on a slow speed until the mixture resembles bread crumbs
- Add the lavender and lime zest then give a quick whizz to form a dough
- Tip the dough out onto a lightly floured surface and roll out to 5mm
- Cut 5cm rounds and place the dough onto a lined baking tray
- You can reshape and roll the dough out until you have used it all, placing the dough into the fridge for 2 minutes between each reshaping
- Once all the dough has been used place the baking tray into the fridge for an hour
- Preheat the oven to 170° Celsius
- Place the tray into the oven and bake for 24 minutes
- Remove the tray from the oven and leave the biscuits to cool on the tray for 2 minutes
- Place the biscuits on a wire rack to cool completely
- Once cool, store in an airtight container
Inspiration published on Lavender and Lime October 26:
Did you have a curfew in place during your hard lockdown? And for my fellow South African readers, did you agree with our curfew?