I made this a while ago when Tiia and I had an indoor picnic. The shortbread was really easy to make and my first try turned out really well.
Today, as the sun is shining into the living room, I decided to make another batch so I could post the recipe here. It’s taken from Annie Bells’ “The Picnic Cookbook”, which offers a lot of fresh and easy recipes for picnics, barbecues and parties.
The shortbread is a basic recipe which you can adjust however you like. Add more lemon to make lemon shortcake or orange zest, chocolate…basically whatever you feel like. I’m thinking about making a lime coconut one next time. Enough with the talking, here is the recipe:
150 g butter, softened (I used salted)
75 g sugar
9 drops lavender oil
150 plain flour
75 g rice flour
zest of one lemon
dried lavender flowers
Preheat the oven to 150°C and grease a baking tin. I used a 26 ∅ cm springform. It makes quite thin shortbreads, so if you want them thicker, you should use a smaller tin.
Whisk the butter with the sugar and add the lavender oil. I only used 9 drops (the book recommended 15) because lavender tastes quite strong and I didn’t want to get the feeling of eating soap. I would advise to taste the batter after a few drops to see if it’s not too much for you.
Add the flours, lemon zest and a few dried lavender flowers. Part of my rice flour was self-made since I had made rice milk from roasted rice last week. I let the leftovers dry and then ground them in the food processor. It was still more coarse than the bought one, but it seemed to be really nice for the crumbliness of the shortbread. However, you can of course just use normal rice flour.
When everything is mixed, it should be all crumbly.
Press it into the tin but be careful not to compress it too much. It should be still crumbly.
Bake for 30 minutes, then put the oven off and leave the shortbread there for another 5 minutes. Take it out, sprinkle some sugar on top and some more lavender flowers. Let it cool down before removing the tin and cutting the shortbread. Enjoy!