Description
Easy to prepare and delicious shortbread cookies with lavender – perfect for your next tea time :)
Ingredients
Scale
For the dough
- 1/2 cup (120) butter
- 2/3 cup (90g) confectioners’ sugar
- 2 cups (260g) all-purpose flour
- 1/4 tsp. salt
- 2 tsp. dried lavender
- 1/2 tsp. zest of organic orange
- 1–2 tbsp. cold water
For the coating
- 1/4 cup (50g) cane sugar
- purple food color
Instructions
- Crush the lavender in a mortar so it breaks up and releases its flavors. Set Aside. Add the butter and confectioners’ sugar to a large bowl and mix on high speed until light and fluffy. Add the flour, salt, crushed lavender, and the zest of the orange and mix well – you should get fine crumbles. Gradually add the cold water until the dough starts sticking together. Form a log with a diameter of about 2 inches (5cm) and wrap in plastic wrap. Place in the fridge for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C). Line two baking sheets with baking parchment and set aside. Mix the sugar and a tiny drop of purple food color (you really do not need much) in a small freezer bag until the sugar is purple. Roll the dough log in this sugar to cover it completely (it helps if you warm the dough bit with your hands before so the surface gets a bit sticky). Cut into 32-34 slices and place on the baking sheets. Bake for about 10-11 minutes – the cookies should be firm but not browned. Take out of the oven and let cool down completely on a wire rack.
Notes
- Enjoy baking!