Lavender Ginger Spread Food
GINGERY LAVENDER SHORTBREAD
Make and share this Gingery Lavender Shortbread recipe from Food.com.
Provided by Smilyn
Categories Bar Cookie
Time 45m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Line a cookie sheet with parchment paper and set aside.
- In bowl, combine flour, sugar, crystallized ginger, lavender, and ground ginger.
- Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
- Form mixture into a ball; knead until smooth (dough may be crumbly at first but will come together as you work it with your hands).
- Roll or pat dough onto prepared cookie sheet in 11” x 6” rectangle.
- With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices.
- Do not separate slices.
- Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set.
- Re-cut the rectangle and separate the slices while warm.
- If desired, sprinkle with additional sugar.
- Cool on cookie sheet 5 minutes.
- Transfer to a wire rack and let cool completely.
- To Store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temperature for 3 days or freeze for up to 3 months.
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LAVENDER-GINGER MERINGUE TWISTS - SOUTHERN LIVING
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- Preheat oven to 200°F with rack in lower third position. Spread about ⅛ teaspoon of the Basic Meringue into each corner of 2 unrimmed baking sheets; line each baking sheet with parchment paper, and press into meringue to hold parchment paper in place. Set aside.
- Gently stir ginger and lavender extract into remaining Basic Meringue in mixing bowl using a rubber spatula until evenly incorporated. Transfer one-fourth of the meringue mixture (about 1 cup) to a medium bowl, and stir in a very small amount of violet food coloring gel. Repeat process with one-fourth of the meringue mixture and royal blue food coloring in a separate bowl. Leave remaining meringue mixture undyed.
- Transfer about half of each meringue mixture to 3 separate large piping bags with a ½-inch hole cut in the corner. Place all 3 piping bags inside 1 large (about 18-inch) piping bag fitted with a ⅓-inch open star tip.
- Pipe into 5-inch-long, about 2-inch-wide, zigzag patterns on prepared baking sheets, allowing the 3 colors to swirl together as you pipe. Alternatively, if desired, arrange 14 (6-inch) lollipop sticks on prepared baking sheets, and pipe zigzag patterns onto sticks, leaving 3 inches of each stick uncovered as a handle. Refill piping bags with remaining meringue mixtures as needed, and space meringue twists at least 1 inch apart on prepared baking sheets. You should have 14 meringue twists total.
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