There’s an old saying “April showers bring May flowers.” May is like THE best Spring month, unless you’re in Australia where October is THE Spring month. Only I’ve never heard “September showers bring October flowers” before, have you? Anyhow, this EAT ME recipe is all about the flowers. And flours because, you know, you need them both to make this delicate and dainty flower.
I know, right? This should totally BE my signature cookie because I am so totally delicate and dainty flower — even if I do have a fondness for the eff-word.
So Spring is busting out all over—or Autumn is—and each season brings a specific bloom or blossom. Which means, when practicing (or practising) the art of seduction you’ll surely want to sprinkle your love nest with petals of some sort, right? Since this is the case, allow me to make a suggestion. Yes, flowers are romantic and look pretty, but they’re not really practical. But these cookies contain a subtle floral, herb and citrus blend, plus BUTTER, and what’s better than butter? Well, coffee is better than butter, but these cookies go well with coffee.
Anyhow, instead of rolling around in rose petals (how passé), try rolling around in Lavender Mint & Lemon cookie crumbs because, you know, crumbs stick better to skin and they’re way more easier to lick off your lover that a silly rose petal. Take these flower-infused cookies into your bed and feed them to each other, letting the crumbs fall where they might, and then let the other sort of om nom nom begin.
Lavender, Mint & Lemon Shortbread
1 ½ cups butter, softened 2 ½ cups flour
2/3 cup sugar ½ cup cornstarch (cornflour)
¼ cup confectioners’ (icing) sugar, sifted ¼ tsp salt
2 Tbsp finely chopped fresh lavender
1 Tbsp chopped fresh mint leaves
1 tsp grated lemon zest
Oven to 325 F/165 C
Cream together the butter, sugar and confectioners’ sugar until light and fluffy.
Mix in lavender, mint and lemon zest.
In separate bowl, combine the flour, cornstarch and salt; mix into the batter. Blend well.
Divide dough into two balls and wrap in plastic wrap. Flatten dough balls (tee-hee-hee) to 1 inch (2cm) thick.
Refrigerate until firm (about an hour).
On a lightly floured surface, roll the dough out to1/4 inch thick.
Cut with cookie cutters. I use a butterfly shaped cutter.
Place on non-stick cookie sheets.
Bake for 18 -20 minutes until cookies start to brown at the edges.
Cool for 5 minutes on the baking sheets and transfer to wire racks to cool completely.