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Lavender shortbread

Lavender shortbread

Unusual treat with a delicate aroma can be prepared with fresh or dried flowers.

Dried flowers will need 2 times less — they have a strong odor.

Yield: 24 pieces.
Preparation time: 20 minutes.
Cooling time: 1 hour.
Preparation time: 20 minutes.
The temperature of the oven: 160 ° C.

Ingredients:

225 g — softened butter
125 g — fine crystalline sugar (light brown)
2 tbsp. l. — Fresh (finely chopped), or
1 tbsp. l. — Dried lavender flowers
225 g — wheat flour for kneading +
100 g — rice flour (or fine semolina)

Utensil:
silicone mat, metal pan, spatula

Instructions:

1. In a bowl, whisk together the oil, sugar and lavender in a creamy (light) weight.
Wheat flour and rice millet. Mix well.
Flour your hands and gather the dough. Dough slightly squeeze hands, it should be uniform. Kom divide in half. Again sprinkle flour your hands and roll 2 sausages with a diameter of about 5 cm.
Each sausage wrap in plastic wrap or baking paper. The ends of the screw and 1 hour in the refrigerator. The dough should solidify.
2. Heat oven to 160 ° C. Silicone mat to put on a baking sheet. Sausage dough expand. Cut it into 12 pieces. On the mat lay circles. Bake for 10-12 minutes. Cookies should be golden brown edges.
3. Cookies hold 5 minutes on the baking sheet. Then a spatula to pass on to the bars. Second sausage,  too, cut into 12 circles. Bake just as well. Lavender flowers sprinkle the biscuits and serve.

lavender-shortbread

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