Olive oil, lemon and lavender shortbread, with lemon and lavender icing
Ingredients
For
4
personnes
- Makes 15 to 20 lemon and lavender olive oil shortbread biscuits, with lemon and lavender icing:
- 160 g of flour
- 55 g icing sugar
- 1 small teaspoon of edible lavender
- a pinch of salt
- The zest of half a lemon (organic or untreated) + 3 tablespoons of juice
- 8 cl of mild-flavoured olive oil
Icing:
- 25 to 30 g icing sugar
- 1 teaspoon of lemon juice
- a drizzle of lavender honey
- a small pinch of edible lavender, crushed between your fingers
Tip
We recommend olive oil from Nyons (PDO), Nice (PDO), Languedoc AOC, or varieties such as Cailletier, Lucques and Négrette (Tanche)... for this recipe for lemon and lavender olive oil shortbread. You can also try out other combinations for your olive oil shortbread… Why not give our lemon and candied olive versions a go!
Instructions
- In a mixing bowl, add the sifted flour and icing sugar, the finely chopped lavender, the salt, the lemon zest and juice, and mix well.
- Add the olive oil and mix again with a spoon, then finish by hand if necessary until you can form a ball of dough that holds its shape.
- Shape the dough into a roll of the desired diameter for your shortbread biscuits, wrap it in cling film and place it in the freezer for a good hour so that the dough hardens and can be cut easily.
- Using a very sharp knife, cut the dough into rounds of the desired thickness – make sure the shortbread biscuits are as even as possible to ensure they bake evenly.
- Place the shortbread biscuits on a baking tray lined with baking paper and bake in a preheated oven for 15 to 20 minutes at 160°C; keep a close eye on them from the 10-minute mark onwards, they will still be ‘soft’ once cooked but will harden once out of the oven, so remove them as soon as they are just golden. Leave them to cool on a wire rack before icing, if you wish.
- Prepare the icing by mixing together the icing sugar, lemon juice, honey and lavender. Add more icing sugar if the icing seems too runny, and a little more juice if it’s too thick. Leave the shortbread on the wire rack with the baking paper you used placed underneath, then drizzle a little icing over the shortbread using a piping bag or a spoon, moving back and forth. Leave to set before enjoying with a nice cup of your favourite hot drink!
Tip
We recommend olive oil from Nyons (PDO), Nice (PDO), Languedoc AOC, or varieties such as Cailletier, Lucques and Négrette (Tanche)... for this recipe for lemon and lavender olive oil shortbread. You can also try out other combinations for your olive oil shortbread… Why not give our lemon and candied olive versions a go!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
You might also be interested in
Olive oil pump