and I visited Hitchin Lavender
, I asked if the farm's lavender was suitable for cooking. The assistant said it was but to use it sparingly, especially the dried version. I said I'd like to try using the lavender from my garden and was told that it would be ideal as it was best to use just picked lavender.
I searched for recipes online and came up with a fairly simple one for lavender shortbread. I'm keen to try it out and 'test' it on MWNN
when he returns from cat-sitting duties at The Daughter's (104) house.
- 150g plain flour
- pinch of salt
- 100g butter
- 50g caster sugar
- 2 tsp culinary dried lavender flowers
MethodIf my baking is OK, I plan to take some lavender shortbread to Wales, for a friend, when I visit following cheering on 103 and 104 in Ironman UK Wales. Ironman UK, Bolton
Preheat oven to 160degC. Slightly crush 1tsp lavender flowers in a pestle and mortar to release the natural oils. Sift the flour and salt into a mixing bowl with the caster sugar, butter and crushed lavender, and rub in using fingertips to make a crumbly mixture which can then be kneaded together to make a dough. Roll out to 1cm thick and cut into individual rounds. Sprinkle with the remaining lavender flowers, pressing them down gently until they stick, then bake for 10-15 mins until the shortbread is just starting to brown. Leave for 10 mins before removing from baking tray, and sprinkle with caster sugar.
is happening today. You can track 103 and 104 on the day using the competitor tracking.