Before I tell you about the shortbread, I need to tell you that I had my vanilla in the refrig (because it is so hot here) and luckily checked it before mold took it over (there was already a little, especially on the beans that were sticking up out of the liquid). I decided to strain the liquid and put it into bottles and will leave it in my cupboard instead. Hopefully it will be okay.
Okay...now onto the shortbread...recently, Alan posted a delicious sounding recipe on his blog for lavender shortbread. I love lavender and shortbread, so this recipe was perfect. On top of that, it didn't take many ingredients.
We still have a butter shortage, most places only allow you to buy one box of butter (200 grams) at one time. I try to have some unsalted butter in my freezer. I am not hoarding as others may be.
NOTES: I usually cut my box of butter into 4 pieces (50 grams each), so I cut this recipe to 1/4. I didn't have a pan to bake this in, so it kind of spread out all over the parchment paper and I could only salvage this little piece....
I used lavender sugar instead of putting the ground lavender and the sugar. The salvaged piece was good. Crispy, buttery, flaky! With the "crumbs"...I'm going to sprinkle them on vanilla or mac nut ice cream.
Great recipe, Alan!