Ingredients
- 300g of flour
- 130g of unsalted butter at room temperature
- 70g of salted butter at room temperature
- 100g of sugar
- 1 teaspoon of acacia honey (or other honey)
- 1 1/2 tsp lavender flowers
Preparation
- In a salad bowl, cream the two butters and the sugar.
- Add the honey, lavender flowers and flour.
- Mix by hand until you get a smooth ball.
- Work with your hands to obtain a “sausage” of dough.
- Wrap in transparent paper. And refrigerate for at least 1 hour.
- When you want to make the shortbreads, preheat the oven to 150°C (Gas Mark 5).
- Cut into 1cm thick pieces.
- Place these sections on baking paper on a baking sheet
- Bake for approximately 20 to 25 minutes – the shortbreads should cook without browning too much.
- Allow to cool before enjoying.
NB: Uncooked dough in the form of sausage can be kept for 1 week in the refrigerator.
The little extras of DLP
Make the shortbread a little thick so that it is crispy on the outside and soft on the inside.
The dough can be used for a delicious apricot crumble – to make an apricot compote with apricots and honey – once ready, place in a baking dish and sprinkle with the crumbled shortbread dough. Serve with vanilla ice cream or double cream.
