Lavender & Almond Shortbread
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!)
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Need
- 90 Grams raw sugar
- 140 Grams almonds
- 130 Grams unsalted butter BUY
- 130 Grams plain flour BUY
- 1 heaped Teaspoon freeze dried lavender flowers OR
- 1-2 drops doTERRA Oils lavender oil BUY
- Icing sugar to dust
Do
- 1
Preheat oven to 180°C, line 2 cookie sheets with baking paper and set aside.
- 2
Place sugar into Thermomix bowl and mill 10 sec/speed 9.
- 3
Add almonds, butter, flour and lavender and blend 8 sec/speed 9.
- 4
The mixture will be lumpy.
- 5
Place onto Silpat mat and form into 2-4 log shaped rolls. Wrap in Silpat mat and refrigerate for 10 minutes.
- 6
Cut into slices, place on lined cookie sheets and bake 8 minutes or until just golden. Dust generously with icing sugar whilst still warm.
- 7
Wrap in cellophane when cold and tie with a ribbon and a sprig of fresh lavender.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
