Lavender whole wheat shortbread biscuits
Shortbread biscuits infused with lavender.
Ingredients
- 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)
Instructions
- 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.