Lavender Shortbread With Homemade Orange Curd (GF)
Makes: 12 Biscuits (2″ / 5cm diameter)
These shortbread biscuits are my twist on the traditional Jammie Dodger and make a perfect little sweet treat to enjoy whatever the occasion. Last weekend they featured in The Guardian, Cook supplement which you can read about here.
225g / 8oz gluten-free plain flour
1 teaspoon lavender, finely ground
110g / 4oz butter, softened
50g / 2oz soft brown sugar
1 blood orange, zested
Pre-heat the oven to 190°C / Fan 170°C / 375F / Gas 5
1. Lightly grease two baking trays and set to one side. Place the flour and ground lavender in a bowl and stir until evenly blended.
2. Add the softened butter, sugar and orange zest and stir until combined to form the dough. Wrap the dough in cling film and place in the fridge for 30 minutes until firm.
3. Sprinkle a little plain flour over the work surface and roll out the dough to approximately 5mm thick and cut out 24 biscuits. Use a small biscuit cutter to make a hole in the top of 12 of the biscuits and lay on the baking tray. Place in the oven for 20 minutes depending on your oven then leave to cool.
4. Place a teaspoon of the orange curd on the biscuit base and gently place the second biscuit on top. Sprinkle a dusting of icing sugar on top.
Makes: 2 Small Jars
Orange Curd Ingredients:
100g / 3 ½oz butter, softened
350g / 12oz caster sugar
2 blood oranges, zest and juice
2 eggs, beaten
1. Heat a medium pan of water until it gently simmers, then place a heatproof bowl on top, ensuring it does not touch the water.
2. Place the butter, sugar, orange zest and juice in the bowl and stir until all the butter has melted.
3. Measure out 150ml of the beaten eggs and pour into the orange mixture. Stir until the mixture thickens.
4. Leave to cool then spoon the orange curd into a sterilised jar and seal if not using immediately. Store in the fridge until ready to use.