Ingredients
The following ingredients have 11 Servings
- 3/4 cup (102 g) unbleached all-purpose flour
- 1/2 cup (85 g) white rice flour
- 1/3 cup (67 g) raw cane sugar
- 2 tsp lavender chai tea leaves
- 1 stick (8 Tbsp, 113 g) unsalted butter, at room temperature
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 1/2 cup (60 g) icing sugar (confectioner's sugar), sifted
- 1 to 2 Tbsp milk
Instruction
- Preheat the oven to 350° F (180° C) and center a rack in the oven. Butter an 8-inch round cake pan, possibly with a removable bottom, dust with flour and shake off any excess. Set aside.
- In a medium bowl, whisk both flours together.
- In a small bowl, toss the sugar and lavender chai tea leaves, rubbing them with your fingertips until fragrant.
- Toss the sugar/tea mixture in the bowl of a stand mixer fit with the paddle attachment, add the butter at room temperature, the salt, and start beating on medium speed until smooth, about 2 minutes, then beat in the vanilla.
- Turn off the mixer, add the flour all at once, and mix on low speed for 3-4 minutes, or until you have a bowl of soft crumbs. Do not overmix.
- Turn the crumbs into the prepared cake pan and pat them down evenly. You can use the bottom of a glass, but do not press too hard.
- With the tins of a fork prick lines of holes in the dough to create about 10-12 wedges (according to how big or small you want to make them), making sure you press enough to reach the bottom of the pan. Then use your fork horizontally around the edges as you were crimping a pie crust.
- Bake the shortbread for about 25 minutes, rotating the pan halfway through, or until the edges are golden brown and the top feels firm to the touch, but still pale in color.
- Transfer the pan to a rack and let cool for 5 minutes before unmolding.
- Place the shortbread on a cutting board, prick the holes with a fork again, then cut along the pricked lines with a long sturdy knife.
