Lavendar Tea Cake

Been busy with baking orders this couple of weeks.

Baked this quite some time ago. Sharing with you the recipe here. It is nice when it is fresh from the oven but gotten a little dry after half a day. It could be that original recipe calls for drizzling of sugar syrup but I didn't. I adpated the recipe from the book Okashi - Earl grey tea cake. Mine is lavendar tea cake

150g hong kong flour

1/8tsp baking powder

150g butter, room temperature

130g icing sugar

15g glucose

3 eggs

1tsp lavendar flower, grinded

1tbsp milk

Sugar syrup for drizzling

100g water + 50g sugar (Warm it till sugar totally dissolves)

Makes 24 mini cakes

1. Preheat oven to 170 degree.
2. Sift flour and baking powder twice.
3. Beat butter, icing sugar and glucose together till light and fluffy.
4. Add in the eggs one at a time till well mixed, follow by the lavendar flower and milk. Fold in well.
5. Add the flour mixture and fold in well. The batter should be glossy and smooth.
6. Scoop batter into the cupcakes liner till about 3/4 gull and bake for about 15 mins.
7. When it cools, use a toothpick and poke a few holes, drizzle 1tsp of sugar syrup over to keep it moist or you may just chose to brush over the cakes.

Lavendar Shortbread

Delayed post of this recipe for almost 1 month. This is very nice, just the way I love it. The texture is a little crispy but melts immediately in your mouth with a aroma of the lavendar flowers. It's a must try and a keeper for me.

I looked at a few recipe and created this.

80g butter (I used scs creamy salted butter)
70g plain flour
10g rice flour
40g icing sugar
1 tsp lavendar flowers

1. Preheat oven to 165 degree. Line baking sheet with parchment paper.
2. Sift both flours together, set aside.
3. Cream butter and sugar till creamy.
4. Add flour and mix till combine.
5. Add in the lavendar flowers into the flour mixture.
6. Make dough into a log shape, cover with cling wrap and chill it for an 1 hour. When ready, slice them about 0.8cm thick (thickness up to you).
7. Bake for about 18 mins or till sides turn golden brown. Leave it to cool in tray.

Note:
I did quite a few batches to experienment. Parchment paper will help the dough to hold it shapes very well.
For plain shortbread, you may omit the lavendar and use 1 tsp of vanilla extract instead. Add the vanilla extract together with the sugar and butter (step 3).