This Hibiscus Lavender Shortbread recipe combines delicate floral flavor essence with the buttery richness and crumbly texture of shortbread.This shortbread recipe can be made using any flavored beverage syrup.
Preheat oven to 325°F (162°C). Line a baking sheet with parchment paper and set aside.
Using an electric mixer, mix together together the butter and syrup on low until the syrup has started to incorporate into the butter. Once the syrup starts working in, turn the mixer up to high for 10 minutes. Stop once or twice to scrape the bowl as necessary, but run it for the full 10 minutes.
In a separate bowl, whisk the flour and salt together.With the mixer on low, slowly add the flour mixture to the syrup-butter. Mix only until combine.
Take the dough out of the mixer and check that it is holding together. It will be a bit softer than traditional shortbread dough; however, if it is too crumbly, knead it by hand 4-7 times until it begins to hold together. Pat the dough into a ball, and wrap it tightly in plastic. Refrigerate for at least an hour, or until thoroughly chilled.
Roll the dough out in small batches, ¼-inch thick to ⅜-inch thick. The easiest way to do this is to cut approximately ½-inch thick slices from the chilled dough, and then roll it just enough to get it to the desired thickness.
Once the dough is rolled, cut it into the desired shapes. Use cookie cutters, or cut it into more traditional shapes (i.e., rounds or fingers).
Place the cut cookies on a parchment covered baking sheet, and refrigerate uncovered for at least 30 minutes, and as long as overnight. This will solidify the butter so the cookies retain their shape better.
Bake in preheated oven for 20 to 30 minutes (depending on thickness), or until edges just barely begin to turn golden.
Hot shortbread is fragile: do not try to move the cookies off the baking tray immediately. Allow them to cool on the tray for five minutes or so, and then carefully transfer them to a cooling rack to completely cool.The cookies will harden as they cool.
Cool the cookies completely, and then pack them into air-tight containers. Shortbread can be stored at room temperature for two to three weeks, two months in the refrigerator, and eight to twelve months in the freezer.