Lavender And Lime Shortbread
Make sure you use edible lavender flowers for this recipe
Ingredients
- 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
Method
- 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