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Member recipe

Lavender and poppyseed shortbread

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Cooking time

Prep: 15 minutes Cook: 15 minutes

Skill level

Easy

Servings

20 biscuits

Light and delicate, these are perfect with earl grey tea. Please make sure lavender flower are picked yourself, or make sure bought ones are unsprayed!

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Ingredients

  • 175g unsalted softened butter
  • 2 tbsp finely chopped lavender flowers (without stems)
  • 100g caster sugar
  • 225g plain flour
  • 25g demerera sugar
  • 2 1/2 tbsp poppyseeds

Method

  1. Grease three large baking trays. Put the butter and lavender flowers into a bowl and beat together (this releases the lavender flavour most effectively)

  2. Beat in the sugar and poppyseeds, then when combined, stir in the flour. When mixed thoroughly, knead a little with your hands until smooth.

  3. Divide the mixture into two and roll into two 'sausages' around 6" long. Wrap in cling-film and chill in the fridge until firm.

  4. Preheat oven to 160C. Cut each sausage into around 10 slices and place them on the baking trays, allowing a little room for spread. Bake for 10-15 minutes until the shortbread is pale golden brown at the edges. Lift off the baking tray with a fish slice and leave on a wire rack to cool completely before eating.

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