Summer evenings call for something nice to dip into my cup of tea. Something with a bit of bite, a bit of sweetness, and floral notes that evoke the scents of the garden. These shortbread cookies use a basic shortbread recipe, here, and are dusted with a sprinkling of lavender sugar, grated lemon rind, or finely chopped rosemary. Each has subtle notes of herbs, mildly honey sweet, and enough crispness to withstand a good dunking in a cuppa.
To slice these into discs, you can either cut them out with a cookie cutter or, as I did here, roll the dough into a log, pop it in the freezer for a few minutes, then gently slice into 1 cm rounds.
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