Mary Berry's Lavender Shortbread recipe made quick & easy
This recipe is made fast and simple by using the high velocity blender from Sage Appliance, the Boss. This cuts down the time from cupboard to oven to around the 5 minute mark making it an easy bake that's bound to impress but with a fraction of the effort.
175g butter, cubed
100g caster sugar
2 tbsp lavender petals (the purple ends of the lavender)
225g plain flour
Add the butter, suagr and lavender to the Boss. There's no need to soften the butter first, just cut into cubes straight from the fridge.
Turn the Boss onto 'Stir' for 1.5 minutes, pausing it half way through to push the mix down from the sides with the scraper.
Add the flour in to the Boss and turn it to 'Mix' for 2 minutes. Again you may need to pause it halfway through the scrape the mix form the sides into the middle.
Remove the mix from the Boss, tipping it into a large bowl. The mix will now be of a 'playdough' consistency. Bring it together with your hands and divide the mix into two.
Lightly cover a worksurface in caster sugar. Now roll one half of the formed mix into a sausage shape over the caster sugar.
*In the original recipe this is the point where it tells you to put the two rolls of shortbread into the fridge for half and hour. I have tried this both using the fridge and bypassing this stage and I couldn't notice any difference in the finished biscuits. I'm not a lazy cook, just one that doesn't believe in making things harder or longer than they need to be!
Take a sharp knife and cut the roll into biscuit sections. Pop the sections onto the baking trays, leaving room between them to spread as they bake.
Transfer the trays to the oven for 15-20 minutes.
Take out of the oven and transfer the shortbread to a wire cooling rack. Try not to give into temptation and eat one straight away!