Wednesday, 8 June 2011

Lavender-infused Lemon Shortbread

Lavender-infused Lemon Shortbread
with Raspberry and Creme Patissiere

175 g plain flour
50g caster sugar
110 unsalted butter, softened
zest from one lemon
1/2 tsp Sicilian lemon extract
1/2 tsp dried lavender

Heat the oven to 190C.

Beat the butter and the sugar together until smooth.

Stir in the lemon zest, chopped lavender and flour to get a smooth dough. Turn on to a work surface and gently roll out until the dough is 1cm thick.

Cut into rounds and place onto a baking tray. Sprinkle with sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Creme patissiere (Rachel Allen's recipe)

4 egg yolks
100 g caster sugar
25 g plain flour, sifted
1/2 tsp vanilla extract
350 ml milk

In a bowl, whisk the egg yolks with the sugar until light and thick, then stir in the flour.

Bring milk slowly just up to the boil. Pour the milk onto the egg mixture, whisking all the time. Return the mixture to the pan and stir over a low-medium heat until it comes up to a gentle boil.
Continue to cook, stirring all the time for 2 minutes or until it has thickened.

Remove the saucepan from the heat, add the vanilla extract and pour into a bowl. If the mixture goes a little lumpy while cooking, remove the saucepan from the heat and whisk well. If it is still lumpy when cooked, push it through a sieve.

Cover with cling film and allow to cool.

No comments:

Post a Comment