Lavender and Lemon Sable Cookies ~薰衣草柠檬奶油饼干

To me, i always find that Lavender is a very romantic type of flower. The scent, the color and the look of the flower .. isn't it so romantic !!

Lavender and Lemon Sable Cookies

These lovely, crisp and delicate cookies!

Little hands full of dried Lavender.

My youngest lend my his pair of hands to take pictures. He is 6 and a half year old this year. Coming to 7 years old in November. He is growing up and i find that his hands are not as chubby anymore. I think i should feed him more and make him more plum so i can have a pair of cute little chubby hands again..lol 

The dried Lavender smells simply wonderful.

Mix all purpose flour and cornflour together
Add all the flour and dried Lavender into the food processor bowl
Add in cube butter
Pulse, pulse, pulse ..add yolks and pulse again

Remove the log from the fridge
Cut into 6mm disc
Arrange onto prepared parchment paper

Enjoy, these cookies with a cuppa of tea~

Lavender and Lemon Sable Cookies  ~薰衣草柠檬奶油饼干

Adapted recipe from here and here

Ingredients:

225g plain all- purpose flour

25g cornstarch (cornflour)

1 Tbsp dried lavender

200g unsalted butter, diced and at room temperature

100g icing sugar

2 egg yolks

pinch of salt

zest of 1 lemon

To Do:

1) Sift flour and cornflour into a food processor and stir in dried lavender.

2) Add in diced butter and sugar to the flour mixture.

3) Pulse for a few seconds until the mixture resembles coarse meal.

4) Add the egg yolks through the spout of the processor, while continuing to pulse the dough. Do not over pulse the dough. 

5) Spoon the dough onto a lightly floured surface. Divide into 2 portions. 

6) Roll each portion out into a log and wrap in parchment paper.

(The dough is very soft and sticky, I roll each portion between 2 sheets of plastic wrapping)

7) Refrigerate for 2-3 houts or overnight. Preheat oven at 170°C. Prepare a baking sheet with parchment paper.

8) Remove 1 log from the fridge and cut the dough into 6mm discs.

9) Place on baking sheet spaced 1 inch apart and bake for 10-15 minutes or until just lightly browned on the edges. Transfer sables onto wire rack to cool. Store in air-tight container. Repeat process with the second log.

This post is linked to Little Thumbs Up event hosted by Sweet Home-Chefs
with her February 2016 theme - Chrysanthemum and edible flowers
organised by Zoe from Bake for Happy Kids and myself, my little favourite DIY, 

Please link your post - this 

Interested to join us?? Just cook or bake with Chrysanthemum and edible flowers and link with us at this post. Please do display this Little Thumbs Up badge and make sure that:

1) Your post must be a current post, preferably within this month

2) Please mention Little Thumbs Up in your post

3) Please also paste the Little thumbs Up badge in your post and link back to , Bake for Happy Kids and me my little favourite DIY

**What is coming up next?? 

We are having Joyce from Joy 'n' Escapade, in the next coming event. It is wonderful to have her to host in March with her theme HONEY!! 
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Happy Leap Year 2016!
(got this cute picture form Google)