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).