Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
Ingredients
400g gluten free flour (try oatflour for a slightly heavier bake , or gf for lightest shortbread you ever tried)
125g ground almond
300g butter (or coconut oil if vegan, but makes it heavier)
150g raw brown sugar (or caster sugar if wanting a lighter colour/ flavour)
1 tablespoon lavender flowers (optional, but delicious)
zest of a lemon
Method
Mix flour and fat to breadcrumb texture, then add sugar, zest and finally flower heads.
Work the mixture together to form a firm dough.
Press into lined baking tray and bake for about 45mins at 150C (300F/Mk 2)
Cut into pieces whilst still warm, but leave in tin to cool.
Same mixture can be used to make indvidual biscuits, or form into a 3"sausage, roll in demerera and cut into thick medallions before baking as above.
Also good with walnuts instead of zest and lavender, oh yes - and a good cup of coffee. Lavender better with cup of Earl Grey.
Added by: jess birmingham
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
Useful links
