LAVEN­DER SHORT­BREAD

Recipe Phillippa Cheifitz

House and Leisure Food - - HL FOOD -

2 cups stone­ground cake flour ¼ cup corn­flour a pinch of salt ⅔ cup caster sugar 250g un­salted but­ter un­sprayed laven­der flow­ers ic­ing sugar to dust

Makes 24

Pre­heat the oven to 160°C. Sift the flour, corn­flour and salt to­gether. Stir in the caster sugar and cut in the but­ter, rub­bing lightly to­gether with the fin­ger­tips un­til a dough forms. Press into 2×20cm loose­bot­tomed tart tins, cut into wedges and prick neatly. Press in the laven­der, then freeze the dough.

Bake for 45 min­utes or un­til pale golden brown. Re­cut into wedges and al­low to cool. To serve, sift the ic­ing sugar over the short­bread and scat­ter laven­der flow­ers on top.

Laven­der short­bread

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