Did you take a look through PEAK Functions during the open days last weekend? ┬áPeople are very excited about Wanaka’s newest wedding venue and conference facility!

Here’s this month’s recipe from their Catering Manager, Sarah Moore, for you to try:

Lavender Shortbread

250g unsalted butter, softened
1/3 cup caster sugar
1 tablespoon water
2 cups plain flour
1/2 cup rice flour
2 tablespoons dried edible lavender, chopped coarsely
2 tablespoons demerara (light brown) sugar

Method
1. Preheat oven to 140C
2. Grease oven trays
3. Beat butter and caster sugar in small bowl with electric mixer until light and fluffy, then transfer into a large bowl.
4. Stir in the water, sifted flours and half the lavender, in two batches.
5. Turn dough onto floured surface, knead gently until smooth.
6. Shape dough into two 6 cm x 20 cm rectangular logs, then cut into 1 cm slices.
7. Place about 2.5 cm apart on oven trays; sprinkle with demerara sugar and remaining lavender.
8. Bake shortbread about 20 minutes. Stand 5 minutes, then transfer to wire rack to cool.

Tip: Dried edible lavender is available from specialist cooking stores.