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10 November 2016

Baking is often a drawn out process. The effort invested in making something special and delicious is, of course, exactly what makes it so special and delicious! Time is precious, and if pouring it into something for others to enjoy isn't a manifestation of love, I don't know what is. 

While I relish the opportunity to take hours over an enriched dough or a slow-baked fruit cake, I can't always give my weekend over to baking in that way. Sometimes it's lovely to have a recipe that is quick, easy and still utterly delicious. 

These simple shortbread biscuits are just that. You can whip them up in less than an hour using store cupboard ingredients. I add lemon zest and lavender sugar, but you can flavour them however you like. Citrus peel, spices and chocolate chips are all perfect for this recipe. 

You will need to source edible flowers for this recipe, which is much easier than you might think. If you don't know your flowers, you can easily order them online here

For more quick and easy ideas, take a look at my recipe archives, which has lots of favourites including my chocolate orange mug cake (for those Bridget moments) and gluten and dairy-free peanut butter cookies. What are the baking recipes that you keep on coming back to? 
50g lavender sugar
100g butter
150g plain flour
1/2 tsp fine sea salt
1 lemon
100g icing sugar
Fresh edible flowers

Heat your oven to 180°C / 160°C fan, and line two baking trays with baking parchment. 

Place the sugar, butter, flour, salt and lemon zest in a food processor, and pulse until the mixture has just come together into a soft dough. If you don't have a food processor, cream the butter and sugar, then sieve in the flour, salt and lemon zest and mix into a soft dough. 

Turn the dough onto a floured surface and knead until it is just smooth, then wrap in clingfilm and chill in the fridge for 15 minutes, or until you are ready to use it.

Once you are ready to bake the biscuits, remove the dough from the fridge and turn onto a well floured surface. Roll to a 2-3mm thickness, then use a round cutter to cut our circles. Place these onto the lined trays, the chill for a final 10 minutes. Bake for 10-15 minutes, until they are a pale golden colour. Transfer to a wire rack to cool completely. 

To make the icing, combine the icing sugar with enough lemon juice to achieve a glossy consistency. For a neat finish, pipe a circle on top of the cookies, a few millimetres away from the edge. Allow to set, then spoon the remaining icing into the centre to fill the space. Top with fresh edible flowers, or a sprinkling of lavender.

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