Thursday, March 4, 2010
Lavender Tea for Two
Ahh, I LOVE lavender! It has many special memories for me. Interesting how a scent can throw you back... We were discussing lavender in our Sidney Eagle chat room the other day and someone had asked for the recipe so I thought "why not make a batch"? I must say, we (hubby and I) have enjoyed munching on them, so I hope you'll enjoy the shortbreads as well...
This wonderful lavender shortbread recipe comes from a local lavender farm here on Vancouver Island Happy Valley Lavender Farm. I tried this recipe for a cookie exchange a few years ago and haven't looked back.
If you enjoy the scent of lavender flowers and love shortbread, I can confidently say you'll love these!
3 tsp fresh organic lavender flowers OR
1 1/2 tbsp dried organic lavender flowers (culinary)
1 cup butter
1/2 cup (scant) cornstarch
1/2 cup icing sugar
1 1/2 cup white flour
1 tbsp lavender tea *
*lavender tea ~ place 1 tbsp dried lavender flowers in cup and pour 1/4 cup boiling water over it. Cover cup and let steep for 5 mins. Strain & measure 1tbsp for recipe and drink the rest (add some honey though), simply divine!
Set oven at 325f
Use food processor to blend chilled butter (not room temperature) plus lavender flowers, icing sugar & cornstarch. Add half the flour amount and lavender tea. Pulse gently until roughly cut in a "crumbly" texture. Blend in remainder of flour until it "balls" into a smooth dough. Roll in a wax paper log (like frozen cookie dough). Chill for 30 minutes. Cut into 1/2 inch rings, bake on ungreased cookie sheet until just golden on the bottom. Approximately 20 minutes. Cool before handling. Makes approximately 30 cookies. Store in air tight tin.
Voila and Enjoy!