There are many reasons to love shortbread, both the making and eating:
Shortbread is generally made with regular flour. Today, we're using kamut. The result is a rich, deep flavour that I think you'll love as much as we do.
You'll notice I include a bit of rice flour in the recipe. This helps give the shortbread light texture and perfect crumb. If you don't have rice flour on hand, just add an extra 50g kamut.
200g kamut flour
50g white rice flour
125g butter (or Nutalex)
70g caster sugar
1 tbsp lavender flowers
1 tbsp lemon juice
Cream butter and sugar until light and airy, add remaining ingredients and stir to combine. Don't go too crazy or it'll be a tough shortbread.
Press into the bottom of tart or cake tin - one with a removable base!.
Cut into slices with a knife then prick all over with a fork.
Pop in the fridge for 15 mins. Then turn your oven on to 170C (150C fan forced).
Bake on the centre rack of the oven for 20 mins. Remove from the oven and let rest for 10 mins before carefully removing from the tin and sliding onto a cooling rack.
Store in an airtight container in the fridge; it'll keep for up to a week. These also freeze really well for up to 3 months.