As promised, here is the recipe for the Shortbread to accompany the Strawberry Rhubarb Salad from the most recent post, or it could go with another salad of your choice, or just have it as a snack!
Salted Lavender Honey Shortbread
7 1/2 oz All Purpose Flour
2 Tablespoons Cornstarch
1/3 cup Granulated Sugar
1 teaspoon Lavender flowers
3/4 cup Unsalted Butter, room temperature, cut into 1 inch cubes
1 teaspoon Salt
3 Tablespoons Honey
1/2 teaspoon Vanilla
1/2 teaspoon Flake Sea Salt
1. Preheat oven to 350 degrees. Sift together flour and cornstarch into a large bowl.
2. Place sugar in a small bowl, add the lavender and rub the blossoms into the sugar with your fingers to release the oils.
3. Add salt, butter, honey, vanilla, and sugar mixture to the flour. Using a pastry cutter or finger tips, cut the butter into the flour mixture until it resembles a coarse meal and will just hold together.
4. Gather dough into a ball then roll into a 2 inch diameter cylinder. Wrap in clear plastic wrap and chill for 1 hour. Cut the cylinder into 1/4 inch thick slices and place on a parchment lined baking sheet. Sprinkle top with flake sea salt and place in preheated oven and bake until just begging to brown on the edges.