snacks
Wholemeal Lavender Shortbread Cookies
Smells good, tastes good, feels good
Chef Mimi Wahadi, The Bubbly Chef
Ingredients
- 360g Blue Jacket Wholewheat Flour
- 120g brown sugar
- 60g ground almonds
- 2g salt
- 240g unsalted butter
- Lavender, to sprinkle
Method
- 1
Lightly cream the butter, sugar and salt.
- 2
Gradually add the sifted flour and ground almonds and mix until a soft dough forms.
- 3
Press the dough flat into a round springform pan and sprinkle lavender on top.
- 4
Prick the surface and bake at 170°C for about 20 minutes.
- 5
Cut into pieces as soon as it comes out of the oven, then cool and serve.
