The last Monday of every month I have designated my Monthly Makes on Instagram where I host an Instagram Live and make something seasonal. For Litha in June I made a flower crown which you can watch back here, and for July, followers voted for lavender shortbread. I promised I would share the recipe on Everything Looks Rosie for posterity too, and you can watch the IGTV back here to see me make it, along with a wee Q&A in my cosy kitchen while the shortbread bakes. To make the lavender shortbread, you will need:
250g plain flour
75g caster sugar
2 tsp culinary lavender (optional – I like my shortbread nice and lavender-y!)
Zest of a lemon (optional)
An extra 2 tbsp caster sugar plus 1 tsp culinary lavender, for rolling.
Measure the flour, sugar and lavender into a large bowl and stir to combine. Use a knife to chop the fridge cold butter through the flour, until the mixture resembles breadcrumbs/ a crumble consistency.
Then, get in with your hands and bring the crumbs together into a dough by squeezing lightly. Try to do this as quickly as possible or the dough will become tough. Roll the dough into a rough sausage shape and wrap in cling film. Chill in the fridge for 30 mins.
Meanwhile, preheat the oven to 160C Fan/ 180C and line two baking trays with parchment. Mix the remaining 2 tbsp caster sugar with the teaspoon of culinary lavender. Remove the dough from the fridge and roll in the lavender sugar. Chop into rounds approximately 5mm thick and place on the lined trays, spaced a little apart. Bake in the oven for 15- 20 minutes or until golden. Allow to cool on the trays for ten minutes then remove to cool completely on a wire rack.
Recipe adapted from my classic Bero book.