Once you have the shortbread bug there is no stopping you. This recipe is as old as my recipe writing goes. They are delicious and there is no reason not to make them all year round, not just on festive occasions. They keep remarkably well in the fridge or freezer. Don't go crazy with the lavender or you will think you are eating a soap, subtlety is the key! (Oh, and that butter...don't scrimp on the good butter!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 90 Grams raw sugar
- 140 Grams Almonds BUY
- 130 Grams Unsalted Butter BUY
- 130 Grams Plain Flour
- 1 heaped Teaspoon freeze dried lavender flowers OR
- 1-2 drops doTERRA Oils lavender oil BUY
- Icing sugar to dust
Preheat oven to 180°C, line 2 cookie sheets with baking paper and set aside.
Place sugar into Thermomix bowl and mill 10 sec/speed 9.
Add almonds, butter, flour and lavender and blend 8 sec/speed 9.
The mixture will be lumpy.
Place onto Silpat mat and form into 2-4 log shaped rolls. Wrap in Silpat mat and refrigerate for 10 minutes.
Cut into slices, place on lined cookie sheets and bake 8 minutes or until just golden. Dust generously with icing sugar whilst still warm.
Wrap in cellophane when cold and tie with a ribbon and a sprig of fresh lavender.