These delicious, summery shortbreads are really not that hard to make and are well worth the little effort they require. They are fancy, quick, and very, very tasty!
What you will need:
2 C self-rising flour (or 2 C AP flour + 1 tsp salt + 1 T baking powder)
1 stick of cold, unsalted butter (cut into cubes)
2/3 C lemon-lavender sugar
1 large egg
2 T sour cream (or a few splashes of milk)
Heat a cast-iron skillet over med heat. Combine the flour and sugar in a large bowl. Add in the cold butter cubes and crumble it all together with your hands until it reaches a fine breadcrumbs consistency. Make a well in your flour mixture and add the egg and sour cream/milk. Combine with a fork until it starts to come together. Now use your hands to bring it together into a shortbread-type dough. Don't over work it - just get it together into a ball. Roll your dough out onto a floured surface to a thickness of 1 cm. Cut the dough into circles with a biscuit cutter, drinking glass, or mason jar lid. Add a bit of oil or butter to your pan and cook the rounds on both sides in batches for about 3-4 minutes on each side. Flip several times in the process to make sure they aren't burning and adjust your heat if needed. Now dust them with powdered sugar, plop some jam on them, or sandwich them with berries and cream! Any way you serve them, they are great for tea time, snacks, breakfast, or dessert.
