Recipe - Lavender Infused Shortbread Biscuits

Desserts | Holidays

Lavender Infused Shortbread Biscuits

This is a lovely cookie reminiscent of summer days. In the language of flowers, lavender means devotion. This is great choice for Valentine’s Day or a Mother’s Day treat. Serve at an engagement party or bridal or baby shower. Before refrigerating you can roll the dough into a log to slice. If you want to make cut -out cookies, flatten the dough into a disk. If you do not want to ice the cookies you can sprinkle them lightly with sanding sugar before baking.

Ingredients:

Cookie Dough
3 cups all-purpose flour (360 grams)
1 teaspoon loose Earl Grey tea crumbled fine or the contents of 1 Earl Grey tea bag
1 cup granulated sugar (200 grams)
2 tablespoons cornstarch (16 grams)
¾ teaspoon baking powder
4 oz. softened butter (1 stick/115 grams)
6 tablespoon A L'Olivier Lavender Infused Extra Virgin Olive Oil
¼ cup milk (60 grams)
Icing
2 tablespoons heavy cream
¼ cup powdered sugar (30 grams)
Lavender sanding sugar

Preparation:

Time: 35 Mins

Yield: 20 Cookies

Make the Cookies.

Put the flour, tea, granulated sugar, cornstarch, and baking powder into a bowl and mix. Beat in the softened butter for 2-3 minutes at medium speed. The dough will be dry and crumbly. Add in the lavender-infused oil
and milk. Beat until well combined. Tightly wrap the dough in plastic wrap. Refrigerate overnight.
Preheat your oven to 375° F. Line cookie sheets with baking parchment.
Cut the log into¼ thick slices with a sharp knife. If you are making cut-outs, bring the dough to room temperature and roll it out to ¼ thick on a lightly floured surface.
Bake for 10-12 minutes. Cool completely before icing.

Make the Icing.

Blend the heavy cream into the confectioner’s sugar a little at a time until you reach the desired consistency. Decorate with lavender-colored sugar.