Buttery shortbread flavoured with fragrant lavender and tart lemon.
Makes 8-10 biscuits.Products used:
MasterClass Smart Space Mixing Bowl Set
MasterClass Non-Stick 35cm x 25cm Baking Tray
MasterClass Electronic Dual Dry & Liquid Platform Scales
Ingredients:
250g butter (room temperature)
125g icing sugar
1 medium egg yolk
1tbsp lemon curd
375g plain flour
1tbsp vanilla extract
1tbsp freshly picked lavender
Method:
Pre-heat oven to 160°C.
Place butter, icing sugar, egg yolk and curd in a mixing bowl and beat until light and fluffy.
Add the vanilla and sieve in the flour.
Mix together with the lavender until the dough comes together.
Place on a floured surface and shape into a log shape.
Refrigerate for 1 hour.
Slice into 2cm thick slices and bake on a non-stick baking tray for 12 -14 minutes at 160°C until golden.
