Shortbread, what buttery bliss. I absolutely adore shortbread. This recipe is one of the best, just soft enough to give a pleasant chew but has a delightful crunch. I prefer my shortbread a bit on the softer side than most bakery versions. This recipe is my favorite by far. I had some lavender from the CSA so I made a lavender version, but these would be equally spectacular with simply butter.
- 12 Tbsp (1 1/2 sticks) unsalted butter, melted, warm
- 6 Tbsp granulated sugar, separated
- 1 Tbsp lavender
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- sugar for sprinkling
- Turbinado, Demerara or granulated sugar for sprinkling
- Line an 8 ich pan with aluminum foil, leave an overhand on two opposite sides
- Using a mortar and pestle, grind the lavender and 1 tablespoon of the granulated sugar until fragrant
- In a bowl, combine the melted butter with 5 tablespoon sugar, lavender sugar mixture, vanilla and salt.
- Add the flour and mix just until incorporated.
- Pat and spread the dough evenly in the pan. Let rest for at least 2 hours, or overnight (no need to refrigerate).
- Position a rack in the lower third of the oven and preheat the oven to 300 degrees F.
- Bake the shortbread for 45 minutes.
- Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with sugar. Let the shortbread cool for 10 minutes.