Lavender Cardamom Shortbread

1.0/5 rating 1 vote

110g castor sugar
110g soft salted butter
90g finely chopped white chocolate
10 cardamom seeds, crushed then crush the seeds and discard the husks
2 tbsp dried lavender
200g self-raising flour
100g cold custard made to double the strength normal recipe, thicker the better

Cream the soft butter and sugar for 2 minutes.
Mix in the chocolate, cardamom, lavender, flour and custard, mix well.
Form into a sausage shape, roughly 5cm in thickness, roll in cling film and chill well or freeze.
Pre-heat the oven to 180C gas 4.
Make sure the sausage is very cold before you attempt to cut.
Cut off 2 cm slices, peel off the cling film and place on a baking sheet, bake in the oven until the edges are golden and the tops a pale creamy colour.
Remove from the oven cool slightly, before trying to lift off the hot tray.
Serve with the ice cream

GF Shortcrust Pastry

Millionaires Shortbread

Strawberry Shortcake