I remember getting excited about a present for the first time when I was in grade two. It was my seventh birthday and I just knew something exciting was coming. Birthdays in those years were the most magical days. We would wake up and tip toe out into the lounge room to find mum (sometimes in a field of balloons) and get to open our present and have our birthday cake before school (chocolate ganache for breakfast, hell yes!). The gifts were never elaborate, often small but always executed with incredible thought.
That year I opened with delight a camping Barbie which was to join the family on the camping trip I was dreading that weekend, a connection that in no way an oversight from my parents. I told everyone who would listen about this cool birthday present and by the end of the day had decided that if the trip was good enough for my Barbie, it was good enough for me.
When it comes to presents, it’s all about the intention and the love behind it – qualities I am fortunate enough to witness in many beautiful souls in my life.
A few days ago I was gifted this very kitsch customisable cookie stamp and I decided it was awesome enough for me to forget the entire block of butter that went into making these lavender and chocolate shortbreads. I just had to make them.
Shortbread for so many people evokes such beautiful childhood memories and it would be a sin to try and substitute with a coconut oil equation. It requires a light touch and everlasting patience, qualities that we often associate with our mothers and grandmothers.
This feeling is something which underpins the intention of this blog and my story. Food truly takes people back to a time where they had someone cook something meaningful for them. To recreate that in some way is a beautiful journey.
I’ve added my own touches to a traditional shortbread recipe, adding lavender and 85% dark chocolate and substituting coconut sugar for the traditional caster while still ensuring the delicate, buttery reasons people love the stuff is still there.
Made with love from The Divine Family Tree.
Lavender and dark chocolate shortbread
Adapted from the recipe on the back of the rice flour box, the old fashioned way
225g plain flour, sifted
115g rice flour, sifted
1/4 cup coconut sugar, sifted
2 tbs dried lavender
100g dark chocolate for dipping
1. Combine flours, salt, sugar and lavender in a bowl
2. Rub in butter and kneed until a soft dough forms
3. Roll out between two sheets of baking paper
4. Cut into desired shapes and stamp, then bake at 150 degrees for 40 minutes
5. Melt dark chocolate and when cool, coat back of the shortbreads