Description
Master the art of scientific baking with these precise lavender shortbread cookies, featuring a delicate crumb and sophisticated floral notes. This recipe utilizes a dual-sugar method and strict temperature control to ensure a perfect snap and minimal spread.
Ingredients
- 196g unsalted butter, room temperature
- 50g granulated sugar
- 30g powdered sugar
- ½ tsp culinary dried lavender
- 250g all-purpose flour
- ¼ tsp vanilla extract
- ¼ tsp salt
- White chocolate for dipping (optional)
Instructions
- Cream the room-temperature butter with granulated and powdered sugars in a large bowl until the mixture is pale and aerated.
- Finely grind the dried lavender using a mortar and pestle to release its essential oils, then fold the powder into the creamed butter.
- Incorporate the vanilla, weighed flour, and salt on low speed until just combined into a soft dough.
- Shape the dough into a 7x2x1.5-inch rectangular block, wrap tightly in plastic, and refrigerate for 1.5 to 2 hours until solid.
- Preheat the oven to 300°F (150°C) and slice the chilled dough log into precise ¼-inch thick pieces.
- Place slices on a parchment-lined baking sheet, dock the centers with a fork, and bake for 12–17 minutes until the edges are just barely set.
Notes
To ensure the most accurate results, always measure your ingredients by weight using a digital scale rather than volumetric cups. Store these cookies in an airtight container at room temperature for up to five days to maintain their ideal snap and aromatic profile.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: Modern American