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Categories:Viewed: 25 - Published at: 9 years ago
Ingredients
- 1/2 cup lavender sugar
- 2 cups all purpose flour
- 2 lemons, zested and juiced
- 1/3 of a stick of room temperature, unsalted butter
- 1 tbsp almond extract
- pinch of salt
- 2/4 cups powdered sugar
- 2 tsp fresh lavender
Method
- Preheat the oven to 375F / 190C.
- In a large mixing bowl, put in the flour, lavender sugar (with the bits of lavender), lemon zest, almond extract, salt, and butter. Massage ingredients with your hands until thoroughly combined. Your dough should be slightly crumbly. If the dough is too dry, add a little more butter. Make sure there are no chunks of butter left.
- Place the dough directly into a medium sized tart pan. Gently flatten the dough to fill the pan evenly. Sprinkle a little more lavender sugar on top without the flowers (pour the sugar through a sieve).
- Bake for 40-50 minutes or until the cake has reached a pale golden brown. Let cool.
- For the icing: In another mixing bowl, add the powdered sugar, lavender, zest, and one to two tbsps of the lemon juice. Mix together until you reach the consistency you desire. Icing should be a semi-opaque white and not too thick. Add more lemon juice a tbsp at a time if the icing is too thick.
- With a pastry brush, cover the cooled shortbread cake with the icing. Let the icing harden before serving.
