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Lavender Shortbread

lavender shortbread

Lavender shortbread from Sea Salt cookbook

I recently made another delectable recipe from Sea Salt: Recipes from a West Coast Galley cookbook: Lavender Shortbread. I wondered how it would translate but, adventurous as I am, it was something I couldn’t help but try. I loved the result and will definitely be making this again. In fact, when I served it at a meeting, everyone who tried it also really enjoyed it. One lady said she liked the subtle combination of sweet and savoury and that’s partly why I enjoyed it as well. The only thing I did a little differently in the recipe (since I didn’t have quite enough lavender on hand) was to substitute part of the lavender it called for with Herbs de Provence, which has lavender in it anyway. So would you try something like this? Or do you prefer keeping shortbread as-is?

Next up: more thoughts on recent books I’ve read (including Room).

 

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lisa - October 8, 2013 - 4:42 pm

If it’s shortbread, I’m in, and this sounds like a wonderfully interesting combination, Diane! So yummy!!

Anita - October 8, 2013 - 5:30 pm

Diane –
I would absolutely try this. The shortbread looks wonderful. I have a favorite shortbread that I have cobbled together from several different recipes and I sprinkle it on top with lavender sugar, but I’ve never made it with lavender in the shortbread.
And, let me say that your new backsplash is beautiful. It has a mother-of-pearl sheen to it. Love it!

Anita

Sherry Smyth - October 8, 2013 - 6:16 pm

I love my plain shortbread but I love trying it different ways. I sampled some from a small company in Warkworth, Ontario back in September and came home with some of the cheddar shortbread. Lovely with a glass of wine. So yes, I think I’d try lavender shortbread.

Sherry at Still and All - October 8, 2013 - 9:38 pm

I think shortbread should replace “sliced bread” in the saying: It’s the best thing since…;-)

Love shortbread all ways. Sweet, savoury, cheesy…I’ve never tried lavender but I’m sure I would like it.

That is one fine cookbook. So glad you introduced me to it! Made the salmon, pasta, boursin recipe the other night for company. Yum!

Eileen C. - October 9, 2013 - 3:03 pm

Oh man, YUM! Wish you could come over and make these for us – I can sort of cook, but baking is tough. I might try though!

Jessie - October 9, 2013 - 4:24 pm

Looks amazing- but I think that of just about any shortbread. I’ve yet to meat one I haven’t liked! ๐Ÿ™‚