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RECIPE-lavendar-lemon-shortbread

Lavender & Lemon Shortbread

RECIPE-lavendar-lemon-shortbread

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

Instructions

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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