280g Butter, room temperature
3/4 cup Castor Sugar
1 Egg, lightly beaten
2.5 cups gluten-free Plain Flour
1 cup Corn Flour
2 tablespoons finely chopped Lavender Leaf and Flowers
1/2 teaspoon Salt
Method:
Preheat oven to 180C
Beat butter, salt and sugar until soft and smooth.
Add egg and lavender.
Combine in the flour.
Dust some flour onto the bench.
Roll 1/3 mixture until 7mm thick.
Use the cookie cutter cut the dough into small sizes. If you do not have the cookie cutters, roll the dough into small balls with your hand, then use folk to press flat.
Place in the oven and bake for about 16 minutes.
Cool on the rack
Lemon Cheese Icing
Ingredients:
50g Butter
50g Cream Cheese
Lemon Zest of 1 Lemon
1 tablespoon Lemon Juice
2.5-3 cups Icing Sugar
Method:
Beat the butter and cream cheese together until smooth.
Add lemon juice and zest.
Combine well with icing sugar.
Pipe the lemon cheese icing between 2 cookies. Continue till all the cookies are used up!
Place in airtight container and keep in a cooler place or fridge.
Can keep up to 2 weeks.
Tip:
Extra cooking time may be required if the cookies are larger in size.
Brush with some egg water ( 1 egg yolk + 2 tablespoons cold water ) before baking.
Add extra sugar and make plain lavender cookies without icing filling.
Bake extra plain cookies, keep in airtight container to make savoury snacks by adding cheeses, smoke salmon, roast vegetables etc....on the cookies,
Bon appetite!!
Contact: lee.leehocklai@gmail.com
