Only two weeks ago we were in the French Provence for a week of glamping. Now that the temperature here at home has dropped by 15 °C it is a little hard to remember how much fun we had!
I have wanted to visit this famous region of France for the longest time. And only for food connected reasons! Lemons, Olives, Olive oil, Apples and of course Lavender would spring immediately to mind when dreaming of this holiday!
Now, after our visit, I can add the memory of the fact that it is really really cold at night in the Provence. So when you are Glamping, you actually have to take a hot shower in the morning to warm up again. And a pair of heavy skiing socks had to be used as of 9 PM in order to keep warm. Yes in August!
But, no whining over here! It is beautiful!!
I have eaten the best Nougat, the biggest Calisson, I have visited the French Colorado (..!!..) and I have found myself smack in the middle of a lavender field. It looked and it smelled absolutely amazing!
Which of course brought on these fragrant Lavender Shortbread Stars… Try and be addicted. It also brought on new little lavender pouches for fresh smelling laundry and my daughter actually carries one around in her back pack to school. Like a little holiday safety blanket. I think that’s cute.. but I am maybe not the most objective person when it comes to my daughter.
Lavender Shortbread Stars
250 gr (1 ¾ cup) flour + 1 tablespoon
100 gr (1/2 cup) Golden Caster sugar
2 Tbsps. of dried lavender
1 tsp of vanilla essence
½ tsps. Of salt
150 gr (3/4 cup) butter, softened
Pre heat the oven to 160°C – 320 Fahrenheit
Beat the butter and the sugar in a bowl until the mixture whitens. Now sift in the flour and then add all the other ingredients. Mix until you have a ball of dough.
Let the dough nap for about an hour in the refrigerator. Take it out and let it sit on the counter for 10 minutes. Spread the tablespoon of flour over the work surface and, with a rolling pin (or a wine bottle if you have no rolling pin ;-), roll out the dough to about 10 mm thick. Cut star shapes and place well-spaced on a baking tray. Put the baking tray in fridge and chill for 20 minutes (this helps the shortbread to retain its shape). Remove from the fridge and bake for 20 minutes or until pale golden. Do not let the Cookies out of your sight. Depending on your oven they can brown rather fast.
Let them cool down on a wire rack.