This recipe is simple — and delicious. The most important thing is the quality of the butter. Please, use the best and richest one you can find.
- 180 g butter
- 200 g flour
- up to 100 g of sugar (can be less)
- 3 egg yolks
- pinch of salt
- 1—2 tbsp. l. lavender flowers
- 1-2 tbsp sesame seeds (optional)
Take the butter out of the fridge in advance so it softens. Mix the flour, sugar, and salt with the butter until you get a crumbly, uniform texture.
Add the yolks, lavender, and sesame seeds (if using), and knead the dough. Form it into a ball, wrap in plastic wrap, and chill in the fridge for 20–30 minutes.
Preheat the oven to 160°C. Roll out the dough and shape the cookies — either into round balls by hand or using cookie cutters.
Line a baking sheet with parchment paper and place the cookies on it.
Bake for about 10 minutes (time will vary depending on cookie size, so keep an eye on them).
Turn off the oven and let them sit inside for another 5 minutes. Make sure they don’t burn.
Optionally, you can add lemon zest or cardamom to the dough.
Take the butter out of the fridge in advance so it softens. Mix the flour, sugar, and salt with the butter until you get a crumbly, uniform texture.
Add the yolks, lavender, and sesame seeds (if using), and knead the dough. Form it into a ball, wrap in plastic wrap, and chill in the fridge for 20–30 minutes.
Preheat the oven to 160°C. Roll out the dough and shape the cookies — either into round balls by hand or using cookie cutters.
Line a baking sheet with parchment paper and place the cookies on it.
Bake for about 10 minutes (time will vary depending on cookie size, so keep an eye on them).
Turn off the oven and let them sit inside for another 5 minutes. Make sure they don’t burn.
Optionally, you can add lemon zest or cardamom to the dough.
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