We love making wedding cakes and helping excited couples design wedding cake and dessert tables for the big day! Heart shaped lavender shortbread is a firm favourite and combined with lemon curd ice cream it makes a delicious light, summery dessert!
40 minutes
10 minutes
Easy
4
To make your Lavender Sugar (week before):
Bash your lavender flowers with a mortar and pestle and add to the sugar. Allow to sit in an airtight container for a week before use.
To make your shortbread:
Step 1
Preheat oven to 180 °C. Line baking trays with baking parchment.
Step 2
Cream together butter and sugar for 2 – 3 minutes until fluffy and light.
Step 3
Add the flour and beat very briefly until just combined.
Step 4
On a lightly floured surface, roll the dough out to 5mm thickness.
Step 5
Cut into heart shapes (circles are fine for those less romatically inclined!) using a heart shaped pastry cutter.
Step 6
Sprinkle with lavender sugar
Step 7
Bake in preheated oven for 8 to 10 minutes until the biscuits are lightly golden.
Step 8
Allow biscuits to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.
Step 9
Dust the biscuits with the lavender sugar and serve with Graham’s Lemon Curd Ice Cream.
Enjoy!
Shortbread:
225g butter, softened
100g caster sugar
250g plain flour, sifted
Lavender Sugar:
100g of granulated sugar
a pinch of lavender flowers
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
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