Description
These elegant botanical biscuits offer a delicate, melt-in-your-mouth texture infused with the soothing aroma of culinary lavender. A sophisticated dip in creamy white chocolate provides the perfect finishing touch for this French-inspired treat.
Ingredients
- 14 tablespoons unsalted European-style butter, room temperature
- 1/4 to 1/2 teaspoon culinary grade dried lavender flowers
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Melted white chocolate for dipping (optional)
Instructions
- In a large bowl, cream the room-temperature butter with granulated and powdered sugars until perfectly smooth and pale.
- Grind the dried lavender using a mortar and pestle until very fine, then mix it into the creamed butter to infuse the fat thoroughly.
- Add the vanilla extract, all-purpose flour, and salt, mixing on low speed until just combined into a dough.
- Shape the dough into a tight rectangular block (roughly 7x2x1.5 inches), wrap in plastic, and refrigerate for 1 to 2 hours until firm.
- Preheat oven to 300°F (150°C) and slice the chilled dough into 1/4-inch thick rectangles, placing them on a parchment-lined baking sheet.
- Poke the center of each cookie with a fork and bake for 12 to 17 minutes until edges are barely tan; cool completely before dipping in melted white chocolate.
Notes
Ensure your lavender is labeled culinary grade to avoid a bitter or soapy taste, and always weigh your flour for the most accurate shortbread texture. If the dough softens while slicing, return it to the freezer for a few minutes to maintain the sharp rectangular shape during baking.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: French