Ingredients
- 1/2 cup butter (unsalted, at room temperature)
- 1/2 cup icing sugar
- Lavender (dried blossoms, 2 teaspoons)
- Spearmint (dried, crushed, 1 teaspoon)
- 1/8 teaspoon cinnamon
- 1 cup flour (unsifted)
How to Make
-
Step 1: Preheat oven to 325 degrees F.
-
Step 2: Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
-
Step 3: Cream the butter until light and fluffy.
-
Step 4: Stir in the sugar, lavender, spearmint and cinnamon.
-
Step 5: Work in the flour and blend until the mixture is crumbly.
-
Step 6: Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
-
Step 7: Bake 25 to 30 minutes, or until lightly golden around the edges.
-
Step 8: Gently lift both the foil and shortbread out of the pan onto a cutting surface.
-
Step 9: Slice the bars with a serrated knife.
-
Step 10: Transfer to a wire rack to cool completely.
-
Step 11: Store in a tightly sealed tin.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.