Sunday, 10 May 2015

Mothers Day Lavender and Lemon Shortbread

You'd think that it would be a good idea to post a recipe that you're suggesting for Mothers Day tea a few days before M-Day. On Wednesday, perhaps. That would be timeous.
But that would be presupposing that (my) life traveled along neat, linear lines.
It doesn't.
I had put Wednesday morning aside to do some baking and blogging, but found myself in theatre, prodding a brain instead.
The great juggling act of life.  And baking.

So, here's to all you mothers, grandmothers and great women out there who are expert jugglers
- I hope someone else made tea for you today (but if they didn't, I know you'll have managed perfectly well doing it yourself!)

Lavender and Lemon Shortbread

This melt-in-your-mouth all-butter shortbread has a lovely fragrant, fresh flavour - it's a perfect mid-morning teatime treat.
And prettily packaged, it would make a great gift. (Bookmark for Mothers Day next year!)

Lavender and Lemon Shortbread
Recipe by Tea, Cake and Create

Preheat the oven to 160'C
Grease and line a 20cm square baking pan

250g butter
60g caster sugar
420g cake flour
20g cornflour
1 tsp vanilla extract
1 tbs lavender florets, finely chopped
1 tbs lemon zest

In the bowl of an an electric mixer, beat together the butter and caster sugar until light and creamy. Add the lavender, lemon zest and vanilla.
Sift in the flours. Mix on low speed until just combined.
Bring the mixture together with your fingertips to form a stiff dough.
Press into the prepared pan.
Mark into fingers or squares with a sharp knife and prick with a fork.

Bake at 160'C for approx. 1 hr or until slightly browned and shrunk from the sides of the tin.

Remove from the oven and sprinkle with caster sugar.
Allow to cool in the tin for 15min, then remove and cool completely on a wire rack.
Store in an airtight container.

Happy Mothers Day!



  1. Thank you for sharing Marina! These are so yummy!