Minimal ingredients are key when cooking with kids. These lavender shortbread biscuits only need 3 and then the lavender which we picked ourselves. Every month, I try to do some cooking with my girls and this usually fits in with the season or celebration such as Easter. I was struggling to come up with an idea then my garden gave me the inspiration I needed.
This morning, before we were even dressed, we headed out to collect some lavender. Jess and Emily loved pulling off the stalks and collecting them in their bowl. The scent was lovely. I just guesstimated the amount we’d need but a couple of tablespoons of the flowers was plenty.
Before the girls got involved, I prepped what we’d need, removed stalks and washed the lavender then weighed out the ingredients
- 175g butter
- 100g caster sugar
- 225g plain flour
Basically I just chucked the butter, sugar and lavender into my food mixer and mixed it well.
Next, I added the flour slowly until it combined into a ball.
After this, I split the mixture and used my hands to make two sausage shapes which I cling filmed and stuck in the freezer for 5 minutes to chill.
Finally, I sliced the ‘sausages’ into rounds and placed on a greased baking tray.
In my oven, they only took about 8 minutes at 180 degrees but just watch them as once they start to cook, they brown quickly.
These lavender shortbread are delicious according to Emily and I’d say they are not too shabby either. It’s lovely to make something using flowers from our garden.
Do you have any simple seasonal recipes for summer?