Salted Honey & Lavender Shortbread

If possible, serve warm, as the combination of honey and lavender smells incredible. They taste good too. πŸ™‚

3 c. all-purpose flour
1 t. salt
1/4 t. baking powder
1 1/2 c. butter, softened
3/4 c. jaggery or dark brown sugar, packed
1/4 c. honey
1 t. culinary lavender

optional for decorating: luster dust, small grain flake salt, sanding sugar

1. Preheat the oven to 350F. Combine flour, salt, and baking powder; set aside.

2. Cream together the butter, sugar, and honey. Then add flour mix slowly; mix on low until dough forms. Stir in lavender.

3. Turn out dough onto floured board. Roll flat (to desired cookie height, usually about 1/2 inch). Chill 15 minutes, then roll with embossing pin if using. Cut out shapes, place on parchment-covered baking sheet, and chill for an additional 15 minutes (to help hold shape).

NOTE: Can be kept chilled at this point for several days, covered in plastic wrap, and then rolled, cut, and baked fresh.

Alternately, press into baking pan or shortbread mold, prick with fork. You can also cut shapes out after baking β€” shortbread is very forgiving that way β€” but then the individual cookie edges won’t be browned.

4. Remove from fridge and bake for 10-13 minutes, until the edges begin to brown, then remove to wire rack to cool. Decorate if desired with luster dust, flake salt, or sanding sugar.

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