Lavender Burnt Sugar + Meyer Lemon Shortbread

Recipe

9 INGREDIENTS • 15 STEPS • 2HRS

Lavender Burnt Sugar + Meyer Lemon Shortbread

4.7

3 ratings

The classic shortbread cookie with a sophisticated twist. Serve them alongside Bitter Measures' Spring Fling cocktail for a luxurious treat!

Lavender Burnt Sugar + Meyer Lemon Shortbread

Save

Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!

The classic shortbread cookie with a sophisticated twist. Serve them alongside Bitter Measures' Spring Fling cocktail for a luxurious treat!

2HRS

Total Time

$0.60

Cost Per Serving

Ingredients

Servings

12

US / Metric

1 cup

Unsalted Butter

1 cup

Powdered Confectioners Sugar

2 cups

Cake Flour

1 Tbsp

Vanilla Extract

1 Tbsp

Ground Lavender

1/4 tsp

2

Meyer Lemons

1 cup

or Brown Sugar

2 Tbsp

Granulated Sugar

Nutrition Per Serving

VIEW ALL

Calories

354

Fat

14.8 g

Protein

3.1 g

Carbs

52.5 g

Lavender Burnt Sugar + Meyer Lemon Shortbread

Save

Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!

Cooking InstructionsHide images

step 1

Line two baking sheets with parchment paper.

step 1 Line two baking sheets with parchment paper.

step 2

Pour the Raw Cane Sugar (1 cup) into a small saucepan. Heat it over medium heat, and stir the sugar until it starts to melt. Turn the heat down to medium-low and continue stirring until it has melted completely.

step 2 Pour the Raw Cane Sugar (1 cup) into a small saucepan. Heat it over medium heat, and stir the sugar until it starts to melt. Turn the heat down to medium-low and continue stirring until it has melted completely.

step 3

Pour the melted sugar onto a parchment lined baking sheet and allow it to cool completely, about 15 minutes.

step 3 Pour the melted sugar onto a parchment lined baking sheet and allow it to cool completely, about 15 minutes.

step 4

When the sugar has hardened completely, chop into small pieces with a knife and store in the fridge until ready to use.

step 4 When the sugar has hardened completely, chop into small pieces with a knife and store in the fridge until ready to use.

step 5

Zest the Meyer Lemons (2).

step 5 Zest the Meyer Lemons (2).

step 6

Cream the Unsalted Butter (1 cup) and Powdered Confectioners Sugar (1 cup) together on high for 3 minutes, until fluffy and smooth.

step 6 Cream the Unsalted Butter (1 cup) and Powdered Confectioners Sugar (1 cup) together on high for 3 minutes, until fluffy and smooth.

step 7

Stir in the Ground Lavender (1 Tbsp), Vanilla Extract (1 Tbsp), lemon zest, and Salt (1/4 tsp).

step 7 Stir in the Ground Lavender (1 Tbsp), Vanilla Extract (1 Tbsp), lemon zest, and Salt (1/4 tsp).

step 8

Stir in the Cake Flour (2 cups). When it’s coming together but not totally smooth yet, stir in the burnt sugar pieces.

step 8 Stir in the Cake Flour (2 cups). When it’s coming together but not totally smooth yet, stir in the burnt sugar pieces.

step 9

Use your hands to knead the dough until it forms a smooth ball.

step 9 Use your hands to knead the dough until it forms a smooth ball.

step 10

Roll half the dough into a log on a large cutting board or clean surface.

step 10 Roll half the dough into a log on a large cutting board or clean surface.

step 11

Place a piece of plastic wrap at the bottom of the board and roll the log onto the plastic. As it rolls, it will wrap itself in the plastic.

step 11 Place a piece of plastic wrap at the bottom of the board and roll the log onto the plastic. As it rolls, it will wrap itself in the plastic.

step 12

Chill the dough for at least 1 hour.

step 13

Preheat the oven to 325 degrees F (160 degrees C).

step 14

Unwrap the dough and slice it into 1/2 inch circles. Arrange them on the parchment lined baking sheet and sprinkle with a pinch of the Granulated Sugar (2 Tbsp) - you may not use all of it. Prick the center gently with the tines of a fork.

step 14 Unwrap the dough and slice it into 1/2 inch circles. Arrange them on the parchment lined baking sheet and sprinkle with a pinch of the Granulated Sugar (2 Tbsp) - you may not use all of it. Prick the center gently with the tines of a fork.

step 15

Bake for 15-20 minutes, or until the cookies are golden brown. Allow to cool completely before eating. You can store the cookies in a sealed container at room temperature for up to 1 week!

step 15 Bake for 15-20 minutes, or until the cookies are golden brown. Allow to cool completely before eating. You can store the cookies in a sealed container at room temperature for up to 1 week!

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