我超愛薰衣草的。家裡種好幾盆，有紫色，白色還有粉紅色；有傳統種，英國種還有西班牙哦。只是每次只有拿來泡茶而已，真的辜負這樣的好物。後來做了幾次薰衣草餅乾，都有點小失望，直到這次。真的是完全沒有遺憾之超完美薰衣草小甜餅。吃過的朋友也很讚賞(就連不喜歡薰衣草的朋友也可以勉強吃一塊 ....%$##*.... 這算正面嗎？)。喜歡薰衣草的朋友真的要試這個呀。
Lavender is definitely one of my favorite flower`s. I have several types of lavender growing in pots such as, original colour purple, pink, light green, English Lavender, Spanish, and of course the original French variety. I love the beautiful fragrance and have tried to co-operate it into my baking a few times, but have found it hard to get a nice balance until this time. It perfectly combine the sweetness and lavender scent. If you are a lavender lover like me, try this Lavender Shortbread recipe and you won't be disappointed.
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事 項 : 直徑4-5公分可做24-30個 | 300℉/150℃ 烤 25-30 分鐘
NOTE : 2 dozen, 2-inch diameter cookies | 300℉/150℃ bake for 25-30 minutes
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NOTE : 2 dozen, 2-inch diameter cookies | 300℉/150℃ bake for 25-30 minutes
8 ounces (2 sticks) unsalted butter, softened to room-temperature
4 teaspoons fresh lavender buds, or 2 teaspoons dried
1/2 cup sugar
2 cups all-purpose flour
4 teaspoons fresh lavender buds, or 2 teaspoons dried
1/2 cup sugar
2 cups all-purpose flour
1. Using a food processor or blender, grind the sugar and lavender petals together.
2. In the bowl of a standing mixer, beat the lavender sugar and butter at low speed until smooth. Add the flour and beat until combined. No visible lumps of butter in the dough.
3. Form the dough in plastic wrap, and chill it in the refrigerator for 30 minutes.
4. Roll the dough into a 1/4-inch thick circle; cut out cookie shapes with a round, 2-inch diameter cutter. Chill for 30 minutes before baking.
5. Bake on the middle rack, baked for 300℉/150℃ or just until the sides of the cookies begin to color — 25-30 minutes. Let cool completely on the baking sheet.
2. In the bowl of a standing mixer, beat the lavender sugar and butter at low speed until smooth. Add the flour and beat until combined. No visible lumps of butter in the dough.
3. Form the dough in plastic wrap, and chill it in the refrigerator for 30 minutes.
4. Roll the dough into a 1/4-inch thick circle; cut out cookie shapes with a round, 2-inch diameter cutter. Chill for 30 minutes before baking.
5. Bake on the middle rack, baked for 300℉/150℃ or just until the sides of the cookies begin to color — 25-30 minutes. Let cool completely on the baking sheet.
Adornment: 1 cup confectioners sugar, blended with just enough water to achieve a spreadable consistency
Decorate with the optional glaze; sprinkle with lavender petals.
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8盎司(225克)奶油, 室溫
4茶匙 我陽台摘的新鮮薰衣草花 or (如果沒有，買乾薰衣草花苞也行，2茶匙)
1/2杯 糖
2杯 中筋麵粉，篩過
4茶匙 我陽台摘的新鮮薰衣草花 or (如果沒有，買乾薰衣草花苞也行，2茶匙)
1/2杯 糖
2杯 中筋麵粉，篩過
1. 用食物調理機把糖和薰衣草打成粉狀
2. 一個大碗或用麵粉調理機。將薰衣草糖粉和奶油打成淡黃色的綿密狀。加入麵粉拌勻，不要有沒拌勻的小粒。
3. 用保鮮膜把麵糰包裹好，冰箱冷藏半小時。
4. 將麵糰從冰箱取出，桿平至0.5公分厚。分割成五公分直徑的麵糰，再放到冰箱冷藏半小時。(沒有切餅乾器也沒關係，像我是用果汁機蓋子中間的那塊塑膠蓋子)
5. 300℉/150℃ 烤 25-30 分鐘或餅乾快要上色的時候就要拿出，放到鐵架上冷卻。
2. 一個大碗或用麵粉調理機。將薰衣草糖粉和奶油打成淡黃色的綿密狀。加入麵粉拌勻，不要有沒拌勻的小粒。
3. 用保鮮膜把麵糰包裹好，冰箱冷藏半小時。
4. 將麵糰從冰箱取出，桿平至0.5公分厚。分割成五公分直徑的麵糰，再放到冰箱冷藏半小時。(沒有切餅乾器也沒關係，像我是用果汁機蓋子中間的那塊塑膠蓋子)
5. 300℉/150℃ 烤 25-30 分鐘或餅乾快要上色的時候就要拿出，放到鐵架上冷卻。
裝飾: (不喜歡太甜的也可以不需要這步驟) 一杯糖粉+夠混合的水(大概4-6湯匙)，攪成濃稠的糖醬
用湯匙把糖醬舀到餅乾上; 再放幾朵薰衣草。
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