Shortbread cookies are pastry classics. But as soon as lavender is added, they take on an unsuspected dimension and add a touch of originality to a dessert or snack. They are a wonderful accompaniment to a fruit salad, ice cream, or sorbet.
An adaptation from the marmiton.com site.
250 g (1 cup) flour
150 g (2/3 cup) diced butter
100 g (3/8 cup) sugar
1 pinch of salt
5 ml (1 tsp) vanilla extract
1 egg yolk
15 ml (1 tbsp) dried edible lavender
In a bowl, place flour, sugar, salt, and vanilla extract, then incorporate all the butter with your hands until you get a grainy dough.
At this time, add the egg yolk. When the mixture is homogeneous, add the dried lavender.
Heat the oven to 180 ° C (350 ° F)). Shape the dough into a sausage and let it rest for 20 minutes in the fridge.
Once the dough has cooled, cut slices just under 1 cm thick and place on parchment paper. Place shortbread in the oven for 8-10 minutes or until lightly browned.
Allow to cool.