Apricot Lavender Shortbread
Apricot Lavender Shortbread combines shortbread with tangy apricot preserves and a hint of lovely lavender flavor.
pieces
Ingredients
Lavender sugar
- 2 tablespoons granulated sugar
- ½ teaspoon lavender blossoms
Dough
- 8 oz unsalted butter (room temperature)
- 4 oz granulated sugar (½ cup)
- ¼ teaspoon table salt
- 2 teaspoons lavender blossoms (adjust to taste)
- 10 oz all purpose flour (2 cups, see note)
Assembly
- ½ cup Apricot Lavender preserves (see note 1)
- 1 large egg (for egg wash)
Instructions
Lavender sugar
- Combine 2 tablespoons granulated sugar and ½ teaspoon lavender blossoms. Rub the lavender between your fingers to break up the blossoms and release the flavor. Set aside while assembling the shortbread.
Make the Dough
- Combine 8 oz unsalted butter, 4 oz granulated sugar, ¼ teaspoon table salt and 2 teaspoons lavender blossoms in a mixer bowl. Use the paddle or beater attachment to cream until softened and combined. You don't need to incorporate a lot of air.
- Add 10 oz all purpose flour and mix just until a dough is formed. Turn the dough out onto a lightly floured surface and knead briefly to bring the dough together. Split the dough into 2 equal portions. (At this stage the dough can be wrapped and refrigerated or frozen for later use).
Assemble the shortbread
- Preheat the oven to 350 °F. Place a ½ sheet of parchment paper or a silicone baking mat off to the side on the work surface.
- On another lightly floured area of the work surface, roll one disc of dough into a 12" round. Roll the dough onto the rolling pin and transfer it to the parchment paper. Brush a 1" border of the round with egg wash. Spread ½ cup Apricot Lavender preserves over the the dough round, leaving a ½" border around the edge.
- Roll the other dough disc to a 12" round. Roll that dough round onto the rolling pin, then unroll it over the dough with the apricot preserves to form a top layer.
- Use a paring knife or pizza cutter to trim the ragged edges of the shortbread round. Use your fingers or a fork to crimp the edges. Prick the shortbread all over with the fork to create steam vents. Use a long serrated knife to lightly score the shortbread into 12 wedges, being careful not to cut through the top layer. Slide the parchment paper and shortbread onto a ½ sheet baking pan. (At this stage the round can frozen to be baked later, see note 2).
- Run the lavender sugar through a sieve to remove the blossoms and sprinkle it over the shortbread. Bake until the dough is lightly golden and baked through, about 20 minutes. Allow to cool to room temperature and cut along score lines.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can use plain apricot preserves as a substitute. Add dried lavender to the preserves for more lavender flavor.
To freeze the unbaked shortbread, place the sheet pan in the freezer until the shortbread is frozen. Lift the parchment off the sheet pan and wrap it around the shortbread round. Wrap the shortbread with the parchment in plastic wrap or place it in a large freezer bag. Freeze for up to 3 months. To bake, unwrap the shortbread and slide the parchment onto a sheet pan. Allow the shortbread to sit at room temperature while the oven preheats. It can go into the oven while it's still slightly frozen but may take a few extra minutes to bake.
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