{"id":13823,"date":"2025-08-26T16:15:50","date_gmt":"2025-08-26T14:15:50","guid":{"rendered":"https:\/\/domaine-la-parpaille.com\/?post_type=news&#038;p=13823"},"modified":"2025-08-19T16:21:40","modified_gmt":"2025-08-19T14:21:40","slug":"recipe-for-our-lavender-shortbreads-\ud83e\udebb","status":"publish","type":"news","link":"https:\/\/domaine-la-parpaille.com\/en\/news\/recipe-for-our-lavender-shortbreads-\ud83e\udebb\/","title":{"rendered":"Recipe ~ Our lavender shortbreads \ud83e\udebb"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>300g of flour<\/li>\n<li>130g of unsalted butter at room temperature<\/li>\n<li>70g of salted butter at room temperature<\/li>\n<li>100g of sugar<\/li>\n<li>1 teaspoon of acacia honey (or other honey)<\/li>\n<li>1 1\/2 tsp lavender flowers<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<ul>\n<li>In a salad bowl, cream the two butters and the sugar.<\/li>\n<li>Add the honey, lavender flowers and flour.<\/li>\n<li>Mix by hand until you get a smooth ball.<\/li>\n<li>Work with your hands to obtain a \u201csausage\u201d of dough.<\/li>\n<li>Wrap in transparent paper. And refrigerate for at least 1 hour.<\/li>\n<li>When you want to make the shortbreads, preheat the oven to 150\u00b0C (Gas Mark 5).<\/li>\n<li>Cut into 1cm thick pieces.<\/li>\n<li>Place these sections on baking paper on a baking sheet<\/li>\n<li>Bake for approximately 20 to 25 minutes \u2013 the shortbreads should cook without browning too much.<\/li>\n<li>Allow to cool before enjoying.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>NB: Uncooked dough in the form of sausage can be kept for 1 week in the refrigerator.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>The little extras of DLP<\/strong><\/p>\n<p>Make the shortbread a little thick so that it is crispy on the outside and soft on the inside.<\/p>\n<p>The dough can be used for a delicious apricot crumble \u2013 to make an apricot compote with apricots and honey \u2013 once ready, place in a baking dish and sprinkle with the crumbled shortbread dough. Serve with vanilla ice cream or double cream.<\/p>","protected":false},"excerpt":{"rendered":"<p>Inspir\u00e9e de la traditionnelle recette londonnienne mais revisit\u00e9e au doux parfum de la Provence&#8230; Cette recette est une explosion surprenante de saveurs&#8230; Et en prime, avec de la Lavande Made In La Parpaille ! <\/p>","protected":false},"author":5,"featured_media":13826,"template":"","tags":[],"categorie_news":[78,125,116,105],"class_list":["post-13823","news","type-news","status-publish","has-post-thumbnail","hentry","categorie_news-articles","categorie_news-nouveautes","categorie_news-ptit-dej","categorie_news-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/13823","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news"}],"about":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/types\/news"}],"author":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/users\/5"}],"version-history":[{"count":2,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/13823\/revisions"}],"predecessor-version":[{"id":13828,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/13823\/revisions\/13828"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media\/13826"}],"wp:attachment":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media?parent=13823"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/tags?post=13823"},{"taxonomy":"categorie_news","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/categorie_news?post=13823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}