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Lavender Shortbread

I told you I was in love with Darina Allen's huge cookbook, so I’ll give you one more recipe before I move on in search of spring food. Most of us think of lavender as something you put in your closet or drawers to make your clothes smell nice. Or in perfume or soap. But how often do you eat it?

But you may have noticed I love shortbread, so why not add some lavender to it and see how it tastes? Darina Allen provided the perfect recipe—simple and easy to make. And I have a small bag of lavender, a Christmas gift from my baker daughter. 12 oz. (by weight) plain white flour
pinch of baking powder
4 oz. white sugar
2.5 oz. ground rice (rice flour)
2-3 Tblsp dried lavender
2-1/4 sticks cold butter (yes, it's a lot of butter!)


Preheat the oven to 300 degrees F.

Sift the flour and baking powder into a bowl, then add the rest of the dry ingredients and the lavender.

Cut the butter into cubes and rub into the dry ingredients until the mixture holds together (or just use a food processor!).

Spread evenly in a 10x15” baking sheet with a rim, and smooth it until it’s flat (I actually used a broad putty knife to smooth it--it worked just fine). Bake for 1 to 1-1/2 hours in the pre-heated oven (or for less time in a hotter oven—it’s pretty forgiving). It should be golden but cooked through.

While it’s still hot, cut into squares. If you like, sprinkle with sugar. Let it cool in the pan.

You'll be glad to know that the lavender flavor is subtle, not overwhelming. And the rice flour adds just a bit of crunch. The first Victorian Village book, Murder at the Mansion, coming June 2018. I'll bet there's an herb garden out behind the old stable and there might even be lavender. . . Labels: lavender, lavender shortbread, Sheila Connolly, shortbread
