I told
you I was in love with Darina Allen's huge cookbook, so I’ll give you one more recipe before I
move on in search of spring food.
Most
of us think of lavender as something you put in your closet or drawers to make your
clothes smell nice. Or in perfume or soap. But how often do you eat it?
But
you may have noticed I love shortbread, so why not add some lavender to it and
see how it tastes? Darina Allen provided the perfect recipe—simple and easy to
make. And I have a small bag of lavender, a Christmas gift from my baker daughter.
LAVENDER
SHORTBREAD
Ingredients:
12
oz. (by weight) plain white flour
pinch
of baking powder
4
oz. white sugar
2.5
oz. ground rice (rice flour)
pinch
of salt
2-3
Tblsp dried lavender
2-1/4
sticks cold butter (yes, it's a lot of butter!)
Instructions:
Preheat
the oven to 300 degrees F.
Sift
the flour and baking powder into a bowl, then add the rest of the dry
ingredients and the lavender.
 |
| I love my large vintage sifter! |
 |
| Dried lavender blossoms |
 |
| All the dry ingredients |
Cut
the butter into cubes and rub into the dry ingredients until the mixture holds
together (or just use a food processor!).
Spread
evenly in a 10x15” baking sheet with a rim, and smooth it until it’s flat (I actually used a broad putty knife to smooth it--it worked just fine).
Bake
for 1 to 1-1/2 hours in the pre-heated oven (or for less time in a hotter
oven—it’s pretty forgiving). It should be golden but cooked through.
 |
| Baked and golden |
While
it’s still hot, cut into squares. If you like, sprinkle with sugar. Let it cool
in the pan.
You'll be glad to know that the lavender flavor is subtle, not overwhelming. And the rice flour adds just a bit of crunch.
The first Victorian Village book, Murder at the Mansion, coming June 2018. I'll bet there's an herb garden out behind the old stable and there might even be lavender. . .
