1/2 c unsalted butter-cut into small pieces
1c all purpose flour
1/3 c brown rice flour
1/4 c sugar
1 Tbl. lavender--ground
1 Tbl. water
lavender sugar for top
- Preheat oven to 325.
- Line bottom of cake pan with parchment paper.
- Mix the dry ingredients together.
- Work butter into flour mixture with your hands until you have a fine crumbly mess.
- Add 1 Tbl. water to mixture and work it in to form a ball of dough. Add more water a little at a time if dough won't hold together.
- Press ball of dough out into cake pan.
- Sprinkle lavender sugar on top of dough.
- Put pan in refrigerator or freezer so dough can cool.
- Once dough is cold prick it all over with a fork and score dough into wedges with sharp knife.
- Sprinkle more sugar on if you want to.
- Bake for 40-45 minutes.
- Let shortbread cool. The big cookie should come out of the pan easily and break along the scored marks.
I never met a recipe I didn't change. This one didn't call for water, but there was no way I could make the dough stick together. Note: I measured out 1 Tbl. of lavender before I ground it in the spice grinder. I wish I had scored the cookie a little deeper--essentially pre-cutting the cookie--it didn't break along the lines, but I was able to cut along the lines with a dinner knife.
I think this counts as trying a new recipe. I had never made shortbread before. I'm going to have to make it again--I took it to Richard's house for the game last night and there really wasn't any left over. I think it will be good with tea.