So what did I put in my shortbread that I am sharing with you all today.
It is purple, it is used in aromatherapy and in potpourri.
It is lavender and yes it is edible unless you are pregnant ore breastfeeding so I have read.
Today's recipe is lavender lemon shortbread and they are actually quite tasty. I even dipped them in chocolate because chocolate makes even that much better.
For this recipe, first, gather together your ingredients.
I halved this recipe but the ingredients I am listing here is for the full recipe.
1 cup cold butter, 1/2 cup brown sugar, 2 teaspoons lemon zest, 2 teaspoon freshly squeezed lemon juice, 2 teaspoons dried lavender, 1 1/2 cup flour, 1/2 cup cornstarch, 1 tablespoon granulated sugar. Melted chocolate for decorating by dipping or drizzling.
Preheat your oven to 350 degrees.
Using a 9" pie pan or cake pan, place it in the freezer.
Key ingredients in these shortbread: lemon zest (if you don't have one, go out and buy one now) and lavender.
Cube up your cold butter and put it in your food processor.
Add in the brown sugar, lemon zest, lemon juice and lavender.
Turn on your food processor and cream all the ingredients together.
Add in the flour and the cornstarch until the ingredients come together as a dough.
Take all of the dough out of the food processor and put it in the cake tin or pie pan that was in the freezer. Pat the dough around the tin so that it is even.
Sprinkle the 1 tablespoon of granulated sugar on the top of the dough.
Cover the pan with plastic wrap and place it back in the freezer for 5 minutes.
After 5 minutes, place the shortbread dough in the oven and cook it for 25 minutes or until a toasty golden brown color and the center is set.
Let shortbread cool for 10 minutes in the pan and then remove them. Cut them into wedges.
Decorate them with chocolate either dip them in chocolate or drizzle it over them.
Then serve, eat and enjoy!