October 26, 2012

Lavender Shortbread (and some news)















We got married!!!

It’s been such an amazing day with sunshine, tears and laughter. A lot of emotions and a lot of fun. So happy :)

You will excuse me that I have been a bit absent from the blog over the past few months. With the wedding coming, we were a bit caught in the whirlwind of life and I found it quite hard to keep up with a post per week, creating recipes and taking pictures. But that’s life, isn’t it? So here I am, back on the blog, and with a lot of recipe ideas for the beautiful season that is autumn.

At the wedding, we gave our guests little favour bags that contained a heart-shaped lavender shortbread. 2 days before the big day, we spent the whole day in the kitchen, baking these little presents. It was a bit of a rush, but I’m glad we did it as the result was well worth it. I got the recipe from a cookbook and adapted it a little bit. I hope you like it xx

PS: we didn’t have time to take pictures of the actual biscuits, but you can see the little bags they were in

Pictures by Ian Walmsley















Lavender Shortbread – makes about 8 large biscuits

(recipe adapted from The Gluten-Free Baker, by Hannah Miles)

• 115g butter, softened (left out of the fridge overnight)
• 60g golden granulated sugar
• 50g brown rice flour
• 35g millet flour
• 85g ground almonds
• 2tsp culinary lavender

1. Place the butter and sugar in a large bowl and mix together until creamy. Add the flours, ground almonds and lavender and mix well. Bring together with your hands to form a dough ball. Place the dough on a square of baking paper, place another sheet of baking paper on top, and roll it into a rectangle with a rolling pin. Remove the upper sheet of baking paper, transfer the dough on its paper onto a large plate or chopping board and place in the fridge for 30min.
2. Preheat the oven to 180°C.
3. Take the dough out of the fridge and cut shapes with a cookie cutter. Place on a baking sheet lined with baking paper. Repeat until you’ve used all the dough.
4. Place in the oven for about 13-14min until the biscuits are golden brown. Transfer on a wire rack to cool down. The biscuits keep for several days if stored in an airtight container.


Shortbreads à la Lavande – pour environ 8 grands biscuits

(recette adaptée du livre The Gluten-Free Baker, de Hannah Miles)

• 115g de beurre mou (laissé hors du réfrigérateur pour 1 nuit)
• 60g de sucre brun
• 50g de farine de riz complète
• 35g de farine de millet
• 85g de poudre d’amandes
• 2cc de lavande culinaire

1. Mettre le beurre et le sucre dans un saladier et mélanger jusqu’à l’obtention d’un mélange crémeux. Ajouter les farines, la poudre d’amande et la lavande et bien mélanger. Former une boule de pâte à l’aide de vos mains. Mettre la boule sur une feuille de papier sulfurisé, mettre une autre feuille de papier sulfurisé dessus, et étaler la pâte à l’aide d’un rouleau à pâtisserie. Retirer la feuille de papier sulfurisé du dessus, et transférer la pâte et la feuille inférieure sur une grande assiette ou une planche à découper. Mettre au réfrigérateur pour 30min.
2. Préchauffer le four à 180°C.
3. Sortir la pâte du réfrigérateur. La découper à l’aide d’un emporte pièce et mettre les biscuits sur une plaque à four recouverte de papier cuisson. Répéter jusqu’à épuisement de la pâte.
4. Mettre au four pour 13-14min jusqu’à ce que les biscuits soient dorés. Mettre à refroidir sur une grille. Les biscuits se gardent plusieurs jours s’ils sont conservés dans un récipient hermétique.

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