Okavango Cooking School
I love lavender in fact I love cooking with all herbs. Shortbread is a favorite recipe of mine and I added lavender from my garden to this recipe which has a soft and delicate texture.
Sitting down with a refreshing glass of iced tea and lavender shortbread brings a certain calmness to the day especially in the heat of our Botswana summer.
Head over to our recipe page for a refreshing iced tea recipe. Then sit back, relax and enjoy your tea break.
I cup unbleached stone-ground flour
1/2 cup cornflour
1/2 cup icing sugar
3/4 cup butter, softened
1/4 cup lavender flowers
Preheat the oven to 180C.
Lightly grease a small square oven proof dish and line it with baking paper.
Sift together the stone-ground flour, cornflour, icing sugar and salt.
Mix in the softened butter, enough to just combine together.
Add half the lavender flowers.
Spoon the mixture into the prepared dish and press down but not too hard.
Sprinkle the remaining flowers on top.
Bake in the oven for 15 - 20 minutes, it will still be pale in color.
Remove from the oven and cool for 5 minutes then cut into squares or fingers.
Sprinkle with castor sugar when it has completely cooled.
Sit back and enjoy with a glass of iced tea.