Shortbread cookies with lavender, recipe with photo

Sandy cookies with lavender

Ingredients

Flour – 200 g

Butter – 100 g

Sugar – about 100 grams

Egg – 1 pc.

Lavender – 1-1.5 tsp. dried flowers

Baking powder – 1-1.5 tsp.

Salt – 1 pinch

liquid, powdered sugar

Photo of the finished dish

Check out the recipe

Step by step recipe with photo

After tea shops and salons started selling dried lavender flowers by weight, I became a regular customer of this fragrant additive. I brew it into tea, add lavender flowers to muffin batter, and also bake several kinds of cookies with it. For example, these are simple shortbread cookies flavored with natural lavender. I must say that natural lavender is almost nothing like what we are used to feeling in the form of perfumes.

I have all kinds of molds, but… every time I make a plain rectangular cookie without the frills – the sliced version. Quick, easy, and just as tasty. Plus, the dough scraps after the molds are already different from the original dough when re-rolled, and that’s also my argument for plain slicing.

To bake lavender shortbread cookies, prepare the ingredients according to the list.

The first thing to do is to mash and whisk the butter and sugar slices.

Then mix and whisk this mixture with the egg or just the egg yolk.

At the same time, add the flour with baking powder, salt and dried lavender flowers.

Stir to create a soft, fluffy shortbread dough. You can refrigerate it if you wish, then roll it out, etc., or you can shape the cookies right away.

I traditionally have just a thin layer of dough, which I will bake in a preheated oven at 180-200 degrees and cut into rectangular cookies when ready. It is convenient to roll out or spread out the dough on the surface on which you will bake it: on a greased baking sheet, on a silicone mat, on baking paper.

Soft uncooled dough is quite sticky, so it is better to distribute it on the surface not with a rolling pin, but with wet hands. You can draw a simple pattern on the dough with a fork, a mashed potato crusher or the like.

During the baking time of 15-20 minutes, you can make frosting or fondant, if you so desire. I didn’t want to completely cover the cookies with the sweet mass, but adding a few dabs or drops seemed in order. So for a very small amount of frosting, take about 1 tsp of liquid, add 2 tbsp of powdered sugar and stir.

You will get a sweet mass, suitable for application to ready hot cookies. You can adjust the thickness of the glaze with more liquid or powdered sugar. The liquid can be water, fruit or berry juice, milk or even alcohol. Between us, here we used cointreau liqueur…