In between vanity and weekends, I usually get really hungry for sweets, but I just can’t let myself buy packaged desserts. It just doesn’t feel right to me. Plus you never know the full list of ingredients and the amount of sugar that the product contains. So obviously there is only one option: spend some amazing time baking lavender shortbreads on this beautiful (wherever you are its always beautiful) day.
The recipe popped up in my head after I couldn’t get myself to bed during the holidays. Not sure whether it was the amount of food that kept me awake or the amount of stress I had during planning family trips. Since I don’t appreciate drugs and sleeping pill I got left with pretty much one option: brew some camomile tea and get my hands on baking with a pinch of calming lavender.
Approximately 15 shortbreads
- Sugar – 40 grams
- Butter – 50 grams
- Flour – 75 grams
- Lavender is dry – 1.5 tbsp
- White chocolate for melting – 100 grams (optional)
How to make:
With a mixer, mix all the butter and all the sugar until soft and airy.
Mix the lavender with flour and add the dry mixture to the butter with sugar.
Sprinkle the surface with additional flour and knead the dough into a ball. Wrap in food film and put it into the refrigerator for a couple of hours.
Pull out the dough out of the fridge and roll it into a sausage 3-4 cm thick.
With a sharp knife, cut the dough into small 2 cm thick pieces.
Spread the pieces on oiled baking sheet.
Preheat oven to 160C/320F degrees and cook for 15-20 minutes.
While shortbreads are baking, melt the white chocolate. Put the iron bowl over the pot with boiling water and wait until the chocolate is completely melted. You can also add 1 teaspoon of lavender to it.
Take the shortbread out of the oven and cool completely. Dip each piece into melted white chocolate.
The best addition to lavender shortbread is warm milk, cocoa or just tea with milk.
Have a nice tea!