Hibiscus Lavender Shortbread

Hibiscus Lavender Shortbread combines two delicate, delicious creations into something truly lovely.

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Back in February, I was gifted with a bottle of RAFT Hibiscus Lavender Syrup from the hands of its makers. Since then, it's been sitting on the top shelf of my desk, staring down impatiently at me every day as I type away, waiting for its moment in the sun. For weeks now, I've been telling it that we were waiting for lavender season, but inanimate objects have a bad sense of passing time, so it has been difficult wait. Thankfully, the lavender is finally blooming and our long wait is over. It is time to bake.

Hibiscus Lavender Shortbread combines two delicate, delicious creations into something truly lovely: perfect for any sunny brunch or spring shower. This recipe, made here with RAFT Syrups, can be adapted for use with any flavored syrup.

While I enjoy the melt-in-your mouth butter-n-air variety of shortbread as much as anyone, I thought that this recipe could benefit from a more traditional, sandy textured shortbread. I achieved this by adding a half cup of ground rice to the mix. (Measure after grinding, please!)  I make ground rice in my Blendtec blender using plain white rice. Basically, I just throw in a handful or two of rice, pop on the lid, and blend the crude out of it. Alternately, you can use course-ground rice flour. If you prefer the smoother, melty sort of shortbread, just use a half cup of regular flour in place of the ground rice instead.

5 from 2 votes

Hibiscus Lavender Shortbread

A delicately flavored shortbread cookie with a sandy, buttery finish.

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Course: Cookies

Cook Time:12 minutes

Total Time:12 minutes

Servings: 1 dozen

Author: Renee

Ingredients

• 1 cup butter room temperature
• ½ cup RAFT Hibiscus Lavender Syrup Or ANY flavored syrup
• 1 ½ cups flour
• ½ cup ground rice* or rice flour
• Large pinch of salt

Instructions

• Preheat oven to 360° F.
• Using an electric mixer, beat the butter and syrup on high until well combine.
• In a separate bowl, stir flour and salt together. Slowly add flour mixture to butter and syrup. Mix only until well combine.
• Wrap dough in plastic and refrigerate for 15-30 minutes.
• Roll out in small batches ⅜'-¼' thick and cut into desired shapes.
  
• Bake in preheated oven for 10-12 minutes, until edges are just barely beginning to turn golden.
• The hot cookies are very fragile: do not try to move them immediately. Allow them to cool on the tray for a few minutes, and then carefully transfer them to a cooling rack to completely cool. (Don't worry: they become much more resilient when they are cool.)
  
• If you want to ice them, you can make a simple glaze with a cup of powdered sugar, 2 teaspoons butter, and 2 tablespoons of the same syrup that you used for the cookies. If the glaze is too thick, just add a little milk or water to thin it down.
  

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