Lavender and orange shortbreads
Makes 15 | prep 15 mins | total time
- 25g caster sugar
- 1 heaped tsp lavender pieces from a jar of Cook’s lavender, we used Cotswolds Lavender
- 125g soft unsalted butter
- ½ tsp vanilla extract
- 125g plain flour
- 25g cornflour
For the filling:
- 100g sifted icing sugar, plus extra for dusting
- 50g very soft unsalted butter
- finely grated zest of ½ orange
- 2-3 tsp orange juice
Bake the shortbreads up to a day ahead, cool and store in an airtight container. The unfilled shortbreads can also be frozen. Once assembled with the filling, store in an airtight container for 4-5 days.
- Grind the sugar with the lavender pieces using a pestle and mortar until the lavender has broken down and coloured the sugar.
- Tip the ground sugar into the bowl of a food processor and beat with the butter until pale, light and very fluffy. Mix in the vanilla extract. Sift in the flour and cornflour, and mix until smooth and thoroughly combined.
- Spoon the dough into a piping bag fitted with a 1cm star nozzle and pipe 30 x 3cm stars on to a baking tray lined with baking paper. Chill in the fridge for at least 45 minutes.
Tip For St Clements (orange and lemon) shortbreads, use caster sugar and add the finely grated zest of 1 lemon.
- Preheat the oven to 180°C, fan 160°C, gas 4. Bake on the middle shelf of the preheated oven for 14-16 minutes until pale golden. Cool on the baking sheets for 5 minutes, then transfer the shortbreads to a wire rack to cool.
- Whisk the icing sugar and butter together until pale and creamy. Mix in the orange zest and juice, then spoon into a piping bag and pipe on to the flat side of half of the biscuits. Sandwich together and dust with icing sugar.