Lavender and lemon curd shortbreads
Prep time 20 minutes
Bake time 15 minutes
Makes 8-10 biscuits
Chocolate and orange sables
250g butter (room temperature)
125g icing sugar
1 medium egg yolks
1 tbsp of lemon curd
375g plain flour
1 tbsp vanilla extract
1 tbsp of freshly picked lavender
Place butter, icing sugar, egg yolk and curd in a mixing bowl and beat until light and fluffy.
Add the vanilla and sieve in the flour.
Mix together with the lavender until the dough comes together.
Place on a floured surface and shape into a log shape.
Refrigerate for 1 hour
Slice into 2cm thick slices and bake on a non-stick baking tray for 12 -14 minutes at 160°C until golden.