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Annemarie Rapp’s lavender shortbread
Ingredients
- 500 g flour
- 250 g cornflour
- 250 castor sugar
- 500 g butter (not margarine)
- 1 ½ tsp dried lavender
Preparation
Step 1: Sift the dry ingredients together in a food processor.
Step 2: Add the butter and lavender and mix(pulse) in the food processor until it resembles bread crumbs.
Step 3: Place the dough in a baking tray of about30 cm x 16 cm and flatten it gently.
Step 4: Prick holes in the dough with a fork and sprinkle castor sugar on top.
Step 5: Bake for at least an hour in a pre-heated oven at 140/160 °C.
Step 6: Open the oven door once the shortbread is firm and let it cool down in the open oven.
Step 7: Cut the shortcake in a shape of your choice and lift out of the baking tray. Let it cool down further on a cooling rack.
Step 8: Sprinkle extra castor sugar on top.
