Lavender Butter Cookies

Name: Lavender Butter Cookies
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 10g lavender; 110g butter; 200g Low-gluten flour; 2 pcs Egg yolk; 1/2 Egg white

by Ayouwei

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I used to have a hobby of insomnia, so I bought lavender to soak in water. Due to my forgetfulness, I left it for a long time. In order to digest it in time, I added it to the biscuits on a whim. I thought I was making it by myself. The desperate mentality of "throw it away is a big deal," unexpectedly tastes crooked and righteous. Taking a few pieces of milk with milk before going to bed will also have the effect of sleeping well.

Ingredients

10g Lavender
110g Butter
200g Low-gluten Flour
2 pcs Egg Yolk
1/2 Egg White

Lavender Butter Cookies

1. Rinse the lavender with hot water and let it dry for later use

2. The butter is softened at room temperature and beaten with powdered sugar until feathery

3. Add egg yolks and egg whites in portions and continue to beat, sift low-gluten flour in a butter bowl

4. Mix with a spatula until there is no dry powder, add lavender and knead well, put it in the refrigerator for 20 minutes to make it harder

5. Sprinkle some dry flour on the chopping board, take out the dough and put it on, cover it with plastic wrap, and roll it into a sheet of about 0.3 cm thick with a rolling pin. Note that the thickness must be even.

6. Use a biscuit mold to press out the pattern, then remove the excess dough, move the pressed biscuit into a baking tray, preheat the oven to 170 degrees, middle layer, up and down, about 10 minutes.