Lavender & Lemon Shortbread

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INGREDIENTS

Shortbread

  • 100g softened butter
  • 1/3 cup icing sugar
  • ½ cup plus 1 Tbsp plain flour
  • 1/3 cup corn flour
  • finely grated zest of 1 small lemon
  • 1 tsp dried culinary lavender plus 1 tsp extra

Filling

  • 180g cream cheese, at room temperature, roughly chopped
  • 2/3 cup Barker's Lemon Curd
  • ¼ cup icing sugar

METHOD

  1. Preheat oven to 160°C and line an oven tray with baking paper.
  2. Put butter, sugar, ½ cup flour, corn flour and lemon zest in a food processor and whiz until it starts to clump together.
  3. Add lavender and pulse very briefly to combine.
  4. Tip dough onto a clean bench dusted with remaining flour.
  5. Bring dough together by kneading gently, then pat into a round disc, wrap in plastic wrap and refrigerate for 20 minutes.
  6. Roll dough out between two pieces of baking paper, to 5mm thick.
  7. Cut out 8 x 7.5cm diameter circles using a cookie cutter.
  8. Place on prepared tray and bake 10-12 minutes until lightly golden, leave to cool on tray for 5 minutes.
  9. Beat cream cheese with icing sugar until smooth then add Lemon Curd and mix together then chill 30 minutes
  10. To serve, place a heaped tablespoon of filling on one shortbread and sandwich together another
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