Summer is in full swing in our neck of the woods. Although the temperatures have been fluctuating a bit with high twenties one day and low tens the next. Nevertheless, the summer blooms have come up, bringing much joy. My lavender plant has perked up and I decided to bring it’s favour and scent from the garden to our plates. So, I made these delicious lavender whole wheat shortbread biscuits with my homegrown lavender.
These were crisp, buttery biscuits with a hint of lavender. I also added a little semolina to the dough and it gave a nice bite to the baked biscuits.
How much lavender?
I dried a few stems of lavender from my garden and added to the biscuit dough for a very subtle flavour. Lavender can be overpowering in a recipe if used too much. The quantity added is also based on the strength of the lavender flavour; some will be stronger than the others. The flavour in these biscuits is very mild, if you like it stronger, add a little more; if you need to. As I mentioned before, your dried lavender may have a stronger flavour and the amount I used might be too much, in which case, you might need to reduce it. The best way to go about this recipe is to try a small batch and then go from there.
You can use ready made dried lavender from the shops or make your own. I snipped some stems with buds and dried them. The dried lavender stems can be used too, but in this recipe I have only used the buds. There are various ways of drying lavender. To see what quick and easy method I used to dry them, check the video below-
When are the biscuits done?
The pale colour does not mean that the biscuits are undercooked. To confirm their doneness, gently pick one up and check the bottom; it will have started to change colour while the top is still quite pale.
Continue reading for the full printable recipe / video for the lavender whole wheat shortbread biscuits
Lavender whole wheat shortbread biscuits
- ¾ cup softened butter
- 1½ cup plain whole wheat flour
- ½ cup granulated sugar
- ¼ cup semolina
- 2½ tsp dried lavender buds (more or less, depending on the strength of the dried lavender used)
- In a bowl, add the flour and semolina. Whisk well and keep aside.
- In another bowl, add the butter and sugar. Whisk together till pale and fluffy.
- Add the flour mixture, and fold in.
- Add the lavender and fold in till incorporated. Do not over mix.
- Place the dough on a piece of plastic wrap and shape into a log of approximately 8 inches long and 2½ inches wide.
- Wrap the log in the plastic wrap and keep in the freezer for 30 minutes. Alternatively, you can keep in the fridge for an hour.
- Pre heat the oven at 160 deg C and line a baking tray with parchment. I needed two trays, and baked one at a time, keeping the other in the fridge until needed.
- Unwrap the dough and cut 20-21 slices. Arrange on the baking tray/s, cut side up.
- Place the tray in the centre of the pre heated oven and bake for about 12-14 minutes.
- To confirm their doneness, gently pick one up and check the bottom; it will have started to change colour while the top is still quite pale.
- Take the tray out of the oven and place on a cooling rack for about 3-5 minutes.
- Carefully transfer the biscuits onto the rack and cool completely.
- Store in air tight containers.
All the baking recipes on this blog can be found here.
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Until next time,