Shortbread with lavender and blood orange zest

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Today is the first day of spring, but you wouldn’t know it by looking outside. It is cold, rainy and dark. What a difference compared to last Saturday. We went to the El Retiro here in Madrid and it was a glorious day.
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What a difference! The weather today makes me want to be cozy on the sofa with a warm blanket and a good book. Nevertheless, I managed to extract myself from the sofa to make this lovely shortbread. I found it on a great blog called, “In Search of Golden Pudding”. Shortbread is wonderful without anything extra added but this recipe caught my eye because the author said that one could add lavender and citrus zest. I just recently got my head around cooking with lavender but baking? I figured that the best thing to do is try it, and so I did! I had some beautiful blood pranges to add my zest and went to work!
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The results were grand and I was given permission to share the recipe, so here it is!
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Shortbread

275g plain flour [I used cake flour]
100g ground rice (use rice flour if you can’t find it) [I used corn flour]
250g good unsalted butter
100g sugar
approx 1/2 tsp sea salt, but salt to taste
Optional add ins: 1/4 tsp vanilla seeds/paste, 1 Tbs lavender flowers, 1 Tbs citrus zest
Preheat oven to 150C. Line two tines with baking paper, I used a 24cm round tin and an approx 20x30cm rectangle, or you could use one large baking sheet. [I ran out of baking paper so I lightly buttered a baking pan with a removeable bottom]

Cream room temperature butter and sugar together using a mixer or wooden spoon. Fold in the flour, salt and ground rice with a silicon spatula or large spoon. It should form a stiff dough. Press into your chose pan and mark into what ever shapes you choose. [ Make deep marks or they will disappear during baking].Prick all over with a fork.
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Bake for 30-45 minutes, depending on the size and shape of your pan(s). The ones above took about 40 min. The shortbread should be firm and a very light golden brown. While still warm, go over your marked lines again with a sharp knife.

Allow to cool completely in the tin on a rack. Once cold, store in an airtight container. It will last at least a month.

🌹🌹Thank you very much to Beck for letting me share her recipe🌹🌹

Enjoy! Xxxx Natascha

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