OK, so I went to The Avant Garden Shop do talk about herbs appearing in Clare Sullivan's book, Master Gardener. I brought along some Lavender Shortbread's and they went over really well, so I thought I would pass along the recipe.
1 cup butter
1 egg
1/4 cup white sugar
5 Tbls icing sugar
2 cups unbleached flour
2 teas. lavender flowers
1/4 tsp salt
Using hand mixer, beat softened butter until creamy and pale yellow, beat in egg, gradually beat in sugar - yup there is a point to all this beating!
Combine flour, lavender and salt, blend into butter mixture. Turn out onto floured board and split dough in half
Form the dough pieces in to logs about 12" long by about 1 1/2" in diameter wrap in cellophane and chill at least one hour - over night is OK too
Preheat oven to 350 F. ( no, I have no idea what that is in Celsius!) Line cookie tray with parchment or foil
Beat one egg and one Tbls water together, sprinkle about 1/4 cup white sugar on a board or piece of wax paper. Brush each log with egg wash and roll in sugar, slice into cookies 1/4" thick. Bake 10 - 12 minutes
Cool completely before taking off tray
Enjoy!
This recipe can also be used to make savoury shortbread, add a herb like basil or rosemary, or basil and rosemary, or garlic and Parmesan, using the same measurement as lavender, slice them thinner and bake them for a shorter period of time - voila, canape crackers.
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