These were made using lavender from our plot, which G dried in the shed. I've made Hugh's Lavender Shortbread before, but I'd forgotten just how divine it is. Indeed, I'm feeling positively evangelical about these biscuits!
While in the past I've used all flour, this time I replaced some of the flour with cornflour, which Hugh gives as a recipe option and which I'll continue to do. I'm afraid I just can't go back to Mary Berry's Lavender Biscuits now...
Cornflour does give a lovely shortness to shortbread - mmmmm. Might be just the excuse I need to buy some lavender sugar ahead of our own harvest; I need to do some lunchbox baking today ....
ReplyDeleteI just love lavender but have never had it in anything edible. Looks delicious! D x
ReplyDeleteI bet they smell incredible too. xx
ReplyDeleteI've never tried baking with lavender but I'm tempted now. They look delicious.
ReplyDeleteOh, dear -- could you please do a few posts about books or puzzles or something? Because you've got me salivating non-stop these days, and it is not pretty. >;-D
ReplyDeleteOh Kristina, they must be like having bites of summer. Beautiful.
ReplyDeleteScruptious - you post such tantalizing treats. Sitting here licking my lips. xx
ReplyDeleteoh dear...I meant srumptious. Some how scruptious sounds rather horrid!
ReplyDeleteAmazing how you can vary the taste and texture of shortbread. I used to think it had to be like Walkers, but this is far better!
ReplyDeleteI'm going to have to find some lavender tomorrow. I've never baked with it and can't wait to try!
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