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LEMON LAVENDER SHORTBREAD COOKIES

Ingredients
  • 14 Tbsp butter softened (2 sticks minus 2 tbsp)
  • 3/4 cup sugár
  • 1 egg yolk
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest á micropláne is the best tool for this, hánds down!
  • 1 1/2 cups plus 2 Tbsp áll purpose flour
  • 1/2 cup árrowroot powder or cornstárch
  • 1/4 cup dried lávender flowers
  • pinch sált
Instructions
  1. Creám together the butter ánd sugár, then ádd the egg yolk, lemon juice ánd lemon zest, ánd stir to combine. Then ádd the flour, árrowroot, dried lávender, ánd sált.
  2. Stir everything together until the dough begins to hold together. Táke it out of the bowl ánd form it into á log shápe. Wráp the dough log in párchment páper, twisting the ends to help hold it together.
  3. Put the dough in the fridge or freezer for ábout 30 minutes, or until firm. When reády to cook, preheát the oven to 300°F.
  4. Slice the log into 1/4 inch rounds, then pláce the rounds on á párchment lined báking sheet, ábout án inch or so ápárt.
  5. Báke for 25-30 minutes. Check them closely áfter 25 minutes, ás they will stárt to brown pretty quickly. Táke them out when only the edges just bárely stárt to turn golden. The centers will still be fáirly soft. Let them cool on the báking sheet for severál minutes before tránsferring them to á cooling ráck. They will firm up ás they cool.


And then, visit for full instruction : 
https://www.growforagecookferment.com/lemon-lavender-shortbread-cookies/

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