This recipe shows you the easy way into making shortbreads, infused with the sweet flavours of lavender and rose – they are definitely moreish!
- Place the plain flour in a large bowl and add the caster sugar and Maldon salt, mix them together. Next add the cold, cubed butter. Use your fingers to rub the butter into the flour and sugar until it resembles fine breadcrumbs. Now you can add the dried lavender or rose petals and mix it throughout.
- To the mixture add 1 tbsp of cold water and mix it together using a cutlery knife (this is colder than using our hands to helps to ensure the mixture doesn’t get too warm). If the dough starts to come together then it is ready, but if it is a little dry still then add another tbsp of water. Bring the dough together with your hands now but be careful not to overwork it.
- On a lightly floured surface, roll out the dough until its roughly 1cm thick. Scatter over any remaining lavender or rose petals and gently roll them into the surface of the dough. Line a baking tray (or 2 depending on how many you are making) with baking paper. Use a 5 or 6cm fluted or round cutter to cut out biscuits and place them onto the lined tray with a little space in between.
- Place the trays into the fridge to firm up for 20 – 30 minutes. Preheat the oven to 170c.
- Once the biscuits have firmed up, bake them in the preheated oven for 20-25 minutes until they are baked through but pale golden in colour. Remove them from the oven and sprinkle over some remaining caster sugar. Allow the biscuits to cool before serving.