This was supposed to be Monday’s post.
But somehow, while the weekend seems to come after a very long and slow week, it passes too quickly. Monday morning finds me sleepy and exhausted, with my weekend to-do list full of things that have not been crossed off (laundry? sorting out the junk drawer? sorting out my winter/summer clothes?). Until recently, I was spending my weekends as a couch potato, staring at the ceiling or watching tv until my eyes fell off, but lately I’ve been doing the opposite. I start my weekend by hanging upside down from the ceiling and stare at the floor, for a change. And I bake. I used to be a party animal, but lately I’ve become a pastry animal. Oh, and I am really good and quick at cleaning up after the mess I create in the kitchen (no-one had warned me that behind those beautiful pics you see on blogs, there is a huge mess).
If you are wondering, the lavender I’ve used in this recipe is not leftover from (not) sorting out my winter/summer clothes. This is suitable for culinary use and has no extra chemicals. You can also make some tea with it, I read somewhere that it may help with stress, headache, tension. Its use in the shortbread adds a unique floral flavor and compliments the lemon. You should be careful when using lavender though, cause too much may taste like eating a moth repellent.
I also made a lemon curd to accompany the shortbread and it really made a difference as the cold curd refreshes you from the dryness of the shortbread and the heat.
A few words about the recipe: Continue reading