Ingredients
Method
- Preheat oven to 175°C (350°F)
- Whisk together flour, sea salt, powdered sugar, and granulated sugar in a bowl
- Cut cold butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse sand
- Steep lavender buds in almond milk at room temperature for 15 minutes, then strain
- Pour the lavender-infused milk into the dough and mix until a soft, pliable dough forms
- Chill the dough for at least 1 hour
- Roll dough into 24 small balls, spacing 2 inches apart on parchment-lined baking sheets
- Use a toothpick to gently score an 'X' on the top of each dough ball
- Bake for 12 minutes, or until edges are lightly golden
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
Notes
Replace 10% of the all-purpose flour with pastry flour for a finer crumb
Use coconut sugar instead of granulated sugar for a subtle caramel note
Ensure floral ingredients are food-grade and free of synthetic fragrances
Chilling the dough is crucial to prevent spreading and lock in the aroma
Store in an airtight container with desiccant packets to maintain crispness
Use coconut sugar instead of granulated sugar for a subtle caramel note
Ensure floral ingredients are food-grade and free of synthetic fragrances
Chilling the dough is crucial to prevent spreading and lock in the aroma
Store in an airtight container with desiccant packets to maintain crispness