We all know how delicious shortbread already is, however, we have two flavor combos that are a must try this summer. Use either our Early Grey and lavender shortbread recipe or try the ginger rose variation. Both recipes are simply delicious.
What you’ll need for the shortbread base
1 cup unsalted butter
1/2 cup powdered sugar
2 cups flour
1/2 teaspoon salt
Earl Grey and Lavender Variation (1)
2 teaspoons Earl Grey tea
2 teaspoons Lavender (ground to finer consistency)
Ginger Rose Variation (2)
2 teaspoons ground ginger
2 teaspoons dried rose petals (ground to fine consistency)
1 teaspoon rose water
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, mix together the powdered sugar, salt, and your choice of either variation 1 or 2. Once the flavors are added, cut in the butter and add flour. Mix until a crumbly, dry dough forms and the dough begins to come together. Lightly flour two sheets of parchment paper. Place the dough in between the two sheets of parchment paper and roll out until the dough is about 1/2 inch thick. Cut out the cookies and place on a parchment-lined baking sheet. Let the cut-outs cool in the refrigerator for at least an hour. Bake for 12-16 minutes or until the edges are golden brown.
We love our shortbread cookies with a little sweet glaze on top. Our favorite recipe is:
What you’ll need for the glaze
1 1/2 cups powdered sugar
3-4 tablespoons of water
Slowly mix the water and the powdered sugar together until you’ve reached your desired consistency. Use a couple drops of food coloring if you’d prefer to add a little color to your glaze. Dip the front side of your finished shortbread cookie into the glaze and let it sit on parchment paper until the glaze hardens.
Top your shortbread with a small garnish of the flavor combination you used. We used a bit of rose petals and some lavender to garnish our shortbread cookies which made our shortbread cookies a treat to look at.