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From Pumpkin Tales!

Lavender Shortbread

Portion – 8 pieces


Butter – 200g

Flour – 250g

Corn flour – 75g

Icing sugar – 105g

Salt – 2g

Lavender extract

  1. Take butter at room temperature and add salt.
  2. In a separate bowl, mix the cornflour and flour well. Add 90g icing sugar to it and mix.
  3. Keep the remaining icing sugar for later.
  4. Add the dry ingredients and a few drops of the lavender extract to the butter and mix well.
  5. Pour onto an 11×11 tray and bake for 30 minutes at 350 F.
  6. Before putting it into the oven it is a good idea to mark the required size onto the dough so it is easy to cut later.
  7. Once baked, take it out of the oven and cut when still hot.
  8. Sprinkle 15g icing sugar after it cools down. Store in airtight container at room temperature.




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