Updated: Jun 7
50 gms Unsalted butter (room temperature)
80 gms Cake flour
3 tablespoons Dried blueberries
25 gms Icing sugar
1/4 teaspoon Lavender extract
1 tablespoon Açai berry powder
Preheat the oven to 350 degrees Fahrenheit.
In a separate bowl, sift flour and açai berry powder.
In a bowl with a hand mixer, beat the butter butter until smooth and creamy (about 1 minute).
Add the icing sugar and beat until it’s fluffy and pale in colour.
Add in the lavender extract, beat until incorporated.
Sift the flour mixture into the wet mixture in 2 additions to incorporate.
Gently fold in the flour mixture into the wet mixture until you get a creamy mixture.
Mix only until combined. Do not over mix the batter.
Divide the dough in half and then roll each half between two sheets of parchment until it is about 1/4 inch (0.6cm) thick. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles.
Cut the cookies from the rolled dough in star shape or any other shape with a cookie cutter.
Place on a parchment lined baking sheet, space if about 2 inches apart.
Gather up the scraps and re-roll.
Bake the cookies for about 15 minutes, or until the cookies are lightly browned and crisp.
Allow the cookies to cool completely on a wire rack.
TIP: Store the cookies in a air tight container for about a week.