Purple Rain

With the downpour of rain we have had all week, we have escaped the weather by hiding in the Caiger & Co kitchen creating recipes for you to enjoy!

So with August being the end of the Lavender season, we have created a recipe to include this fascinating ingredient. Our Lavender Shortbread is delicious and easy to make, putting a Caiger & Co twist on a British favourite.

Lavender Shortbread

Ingredients

30 x 23cm (12 x 9in) cake or roasting tin
225g plain Flour
100g semolina
Pinch of salt
225g butter, chopped into small cubes
80g caster sugar
20g lavender sugar
25g demerara sugar for dusting

Method

Preheat the oven to 160oc. Grease and line the shortbread tin.

Mix the flour, semolina and salt in a bowl. Add in the chopped butter, caster and lavender sugar.

Rub the ingredients together using your fingertips. When the mixture starts to come together, knead lightly until it forms a dough. Press this into the tin, and mark all over with a fork.

Place in the fridge and chill for at least 1 hour.

To bake, place in the pre – heated oven for 25-35 minutes until lightly golden. When done remove from the oven and score into finger shapes.

Allow to cool and enjoy!

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