In today's episode I am making a twist on the legendary Marguerite Patten's shortbread by adding lavender. Will it turn out?
I hope you enjoy!
xx,
Abigail
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Recipe adapted from Maguerite Patten's 100 Top Teatime Treats:
100 g / 1 c all-purpose gluten free flour
50 g / scant 1/2 cup white rice flour
100 g / 1/2 c plant-based butter
50 g / 1/2 c caster/granulated sugar
1-2 tsp dried culinary lavender buds, optional
To decorate: a little caster/granulated sugar
Heat the oven ahead of time to a moderate temperature, 150-160- C / 300-320 F. This will keep the shortbread from loosing it’s shape.
In a mixing bowl sift the flours. Cut very cold butter into cubes and with two knives, cut it into the flours, then rub the butter into the flour with your fingertips until it resembles bread crumbs. Add the sugar and gently mix with your fingertips until well dispersed.
In the crumb stage, pour out the mixture onto a table top and knead until the dough comes together. On a baking tray, form the dough into a tidy round circle about 1.5 cm / 1/2 in thickness with fluted edges. You can use your fingers to flute the edges or use my simple method pressing gently with a fork.
Prick the dough evenly with a fine skewer. Bake in the oven’s center rack for 35-40 minutes until firm yet still pale. With a knife, score into 8 triangles and leave to cool on the tray. Once cold, sprinkle a little sugar overtop.
****You can definitely use a wheat based all-puporse flour in place of the gluten free flour as well as dairy butter instead of plant-based butter. Sub them equally. I baked this at 300F for 40 minutes using Bob's Redmill all-purpose 1-1 baking flour and Bob's Redmill white rice flour, which I will link below.
LINKS:
📖 100 Top Teatime Treats book: www.abebooks.com/9781904943297/100-Top-Teatime-Treats-Patten-1904943292/plp
🥣All-purpose gluten free flour: www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
🍚Rice flour: www.bobsredmill.com/organic-white-rice-flour.html