Lavender Shortbread Cookies
In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy. Mix in the Lavender Extract Paste, sugar, and Vanilla Bean Extract.
Add flour and salt, mix until the dough starts to come together. Don’t worry if it doesn’t, you can use your hands to bring the dough together.
Place the dough in clear wrap and refrigerate for 30 minutes. Pre-heat the oven at 175C. Line a cookie tray with baking paper.
Take half of the dough out of the refrigerator and roll it out with a rolling pin. Leave the other half refrigerated until ready to use.
Using a cookie cutter, cut out the cookies and lay them out on prepared tray with room for spreading. Sprinkle with sugar then bake for 18-20 minutes. Cool on a wire rack.
Preparation: 40 min
Cooking: 20 min
15.9 oz (450g) plain flour
14.9 oz (420g) butter, softened
7.7 oz (220g) granulated sugar
1 ½ – 2 teaspoons Taylor & Colledge Lavender Extract Paste
½ teaspoon Taylor & Colledge Vanilla Bean Extract
¼ tsp of salt
2 tablespoons sugar, extra (for sprinkling)