With Spring/Summer in the air there it is just so much more pleasant to be outdoors. To put your feet up, sit in the sun and enjoy a cup of tea in the afternoon.
Tea time is synonymous with a period of your day where you have full permission to relax at forget the workload that is waiting for you. While sipping on your tea enjoy a few of these scrumptious orange & lavender shortbread cookies. The fresh citrus hit with a subtle lavender background flavour makes tea time that much more pleasurable.
Orange & Lavender Shortbread
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
2/3 cup sugar
2 tsp orange zest
1/2 tsp dried lavender
3/4 cup unsalted butter, at room temperature
1 3/4 cups flour
1 Tbsp Honey
1 Tbsp Sugar
- Combine sugar, orange zest, and lavender in a food processor and pulse for 1 minute.
- Beat butter, orange-lavender sugar in a large mixer bowl at medium speed until combined.
- Reduce speed to low and mix in flour just until incorporated and dough begins to come together.
- Combine the dough together and wrap in glad wrap.
- Chill dough in the refrigerator until firm, about 30 minutes.
- Preheat oven to 180°C and line two baking sheets with silicone mats or baking paper.
- Roll out dough to 1/5-inch thick on a lightly floured board. ( I like them slightly thinner so they have a bit of crunch around the edges when they are cooked)
- Use a floured biscuit cutter to cut out biscuits.
- Gather scraps, re-roll, and cut until you have a total of 30 biscuits.
- Place biscuits on baking sheets, and chill for 20 minutes in the refrigerator.
- Bake, rotating pans halfway through, for 15 minutes, until golden and tops and edges are set.
- Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Melt a little honey and brush the tops of the biscuits and sprinkle some sugar on the top for some added crunch.