Having found the perfect recipe for Shortbread, I am now experimenting with different flavours. I once went to a wedding in South Africa where the bride had used lavender as a theme. Soft fabric purses were presented to each guest, filled with the most wonderful lavender shortbread. So, the inspiration for this particular recipe comes from that wedding more than 15 years ago! A delicious buttery, crumbly shortbread infused with the calming, floral taste of lavender. Just perfect with a cuppa and wonderful memories. Still only 1 carb per biscuit, so get baking…..
INGREDIENTS – For 12 biscuits
- 140g Almond Flour
- 60g Whey Protein Powder
- 1 tblsp Culinary Lavender
- 125g Salted Butter
- 50g Bocha Sweet granulated sugar substitute
- Preheat the oven to 160*C
- Line a heavy, flat, baking tray with greaseproof paper
- Add the dry ingredients to a bowl and combine them thoroughly
- With a hand whisk, beat the sugar and butter for 2-3 minutes until soft, creamy and thoroughly combined
- Gradually add the dry ingredients to the sugary butter mixture until it resembles large breadcrumbs
- Press the dough together with your hands to form a ball
- Place the dough on your baking sheet and with another sheet of greaseproof paper on top, gently press and roll the dough into an oblong shape roughly 20cm x 15cm and 1.5cm deep. Use a large knife or spatula to keep straight edges. I tend to cut off any wobbly edges and gently press this into the middle of the dough, so that I have as evenly shaped rectangle as possible as this helps with producing evenly sized and shaped biscuits.
- Prick the top of the dough with a fork to produce the traditional shortbread markings and then bake for 10-12 minutes (depending on your oven temperature). When cooked, the shortbread should be evenly coloured golden brown, dry to the touch, but still squidgy when touched gently with a finger.
- Remove from the oven and whilst hot, cut with a large sharp knife into 12 biscuits by dividing in half lengthways and then into six finger pieces widthways. Leave to cool completely before moving.
- Store in an airtight tin, in a cool place, for 3-4 days
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.