Strawberry lavender shortbread


Serves 6


125g unsalted butter

50g caster sugar

180g plain four

dash vanilla extract

pinch chopped fresh lavender


1/2 punnet of strawberries

250ml cream


Preheat the oven to 180C.

Beat the butter and sugar together until smooth.

Add the vanilla essence and chopped lavender. Mix.

Finally add the flour and mix to form a smooth dough.

Turn onto a floured work surface and gently roll to a thickness of 1cm.

Cut out 12 circles and placed on a lined baking tray, sprinkle with a little caster sugar and chill for 10 minutes.

Bake in the preheated oven for 10-15 minutes or until golden brown.

Set aside to cool on a wire rack.

To assemble, simply pipe some whipped cream on to the cookie and top with sliced strawberries, place another cookie on top and repeat the process with cream and strawberries.

Dust with icing sugar and serve!


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