This was a spur of the moment recipe, made to use up one leftover egg yolk I had in the fridge. I’d never tried a shortbread recipe with egg yolks before, but I found that it really helped combine all the ingredients – resulting in a sturdier and less crumbly biscuit. It also gives a lovely soft and delicate texture. I added lavender because… well, it’s one of my favourite ingredients. And such a delicate flavour works wonderfully with such a delicate biscuit! I found this beautiful French lavender at my local market. When I got home, dozens of dried lavender buds were left at the bottom of my bag and I’m going to leave them there because it smells amazing!
- 160 g plain flour
- 100 g unsalted butter, chilled
- 75 g caster sugar
- A pinch of salt
- 1 1/2 tsp dried lavender
- 1 tsp vanilla extract
- 1 free range egg yolk
- Preheat the oven to 170c. and line a baking tray with greaseproof paper.
- Blitz all the ingredients together (except to egg yolk) in a food processor until it resembles breadcrumbs. Add in the yolk and mix again until a soft dough is made.
- Turn the dough out onto a flat, clean surface and roll to about 1cm thick. Use a cookie cutter or upside down glass to cut out the biscuit shapes and place them onto the baking tray.
- Bake the cookies for 8-10 minutes, checking and turning the tray around half way through, if needed, to make sure they bake evenly.
- Once they are lightly golden, remove from the oven and let them cool on a cooling rack before eating. Enjoy!