About this recipe: A buttery lavender-flavoured biscuit that can be made into round shapes using a scone cutter.
Oh my goodness, where do I start with these cookies, they really are so delicious. Firstly it was my first time to ever cook with Lavender (I have looked at several recipes for months but only today finally plucked up the courage to try it). I used Dried French Lavender that I brought from Penzey’s. I didn’t have fresh mint so substituted for ½ teaspoon of dried mint that I crushed down and ½ teaspoon of mint extract. I followed the recipe exactly and baked on a silpat mat. I cut the cookies and then placed the baking sheet back in to the fridge for a further 10 minutes. I topped with Silver sugar and baked in the oven for 16 minutes. The key to good Shortbread is not to roll the dough too thin and also do not overcook, once cooled they will become crisp on their own. I had no problem at all with the cookies spreading. They came out of the oven perfect and the fragrance in the house was heavenly… - 27 Apr 2010
Please tell, what is silver sugar and how do you make it? - 06 Sep 2013
Fantastic! Might have added slightly less lavender but great! Also would suggest not making it into small biscuits, it was much nicer done in a flan tin and before it cooled cut into 'pizza' slices. FYI: Seriously yum, even without lavender!! - 25 Sep 2013