RECIPE: Reading + Eating in the Cotswolds- Lavender Shortbread Cookies
Recipe Country of Origin: England
There has been no shortage of cookie-making around here this month, and as I begin to read Deborah Crombie’s A Bitter Feast, taking place in the U.K.’s Cotswolds District, I’m suddenly tempted to instill a mandatory afternoon tea time in our house… And what better way to drink tea, than accompanied by butter-laden biscuits infused with English lavender?!
With only a few ingredients required (and the option to substitute lavender with your favorite kind of tea) these shortbread cookies can be created on a whim and enjoyed for days to come.
- 2 tsp dried lavender
- 3/4 pound salted butter at room temperature (high-quality butter tastes best)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 17.5 ounces by weight all purpose flour (3.5 cups measured)
- Grind the lavender up very finely using a mortar and pestle, until it is almost a powder. If fresh lavender is not available, you may use tea leaves of your choice.
- In a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and lavender powder until combined and spread around the bowl. If necessary, you can also mix by hand.
- Add the vanilla and mix just until it disappears.
- Add flour to the bowl, and mix together until a dough ball forms.
- Roll the dough out on a baking mat about 1/2″ thick, then cut desired shapes. Squares, rectangles, and circles all work well.
- Place the cookies on a sheet tray, and refrigerate for 1 hour, until cold and firm to the touch.
- Preheat oven to 350F.
- Bake the cookies for 20-25 minutes, until the cookies are lightly golden brown on the edges.
- Let the cookies cool to room temperature, and enjoy with a hot cup of tea!