{"title":"Recipes","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cstrong\u003eLavender, Ginger \u0026amp; White Chocolate Sable Pavlova\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cdiv class=\"rte\"\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cu\u003eSable\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e166 grams Butter\u003c\/p\u003e\n\u003cp\u003e1 egg yolk\u003c\/p\u003e\n\u003cp\u003e1 tsp vanilla\u003c\/p\u003e\n\u003cp\u003e83 grams icing sugar\u003c\/p\u003e\n\u003cp\u003e250g standard flour\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRub in butter to dry ingredients\u003c\/li\u003e\n\u003cli\u003eMix in wet ingredients to form a firm dough. You may need to add a little bit of iced water if too dry.\u003c\/li\u003e\n\u003cli\u003eChill for 30mins\u003c\/li\u003e\n\u003cli\u003eRoll into a 5mm disk which is the same diameter as your cake tin. I used a plate. Place on a lined tray. Bake at 190c for 10-15 mins till golden. Leave to fully cool\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cu\u003e \u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003ePavlova\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e6 Egg Whites\u003c\/p\u003e\n\u003cp\u003ePinch cream of tar tar\u003c\/p\u003e\n\u003cp\u003eFew drops of vanilla essence\u003c\/p\u003e\n\u003cp\u003e1 cup caster sugar\u003c\/p\u003e\n\u003cp\u003e1 tsp cornflour\u003c\/p\u003e\n\u003cp\u003e1 tsp vinegar\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 200c\u003c\/li\u003e\n\u003cli\u003eWhip your egg whites and cream of tar tar to form stiff peaks in a large clean bowl.\u003c\/li\u003e\n\u003cli\u003eKeep beating and gradually add in vanilla and then caster sugar (1 Tbsp. at a time) beating well after each addition.\u003c\/li\u003e\n\u003cli\u003eFold in the cornflour and vinegar\u003c\/li\u003e\n\u003cli\u003eDrop oven to 120c and flop pavlova onto a lined tray, shape to the size of sable.\u003c\/li\u003e\n\u003cli\u003eBake for 60minutes.\u003c\/li\u003e\n\u003cli\u003eTurn off oven and leave Pavlova in until oven is completely cool.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTo finish\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWhip cream, slice up straw berries.\u003c\/li\u003e\n\u003cli\u003ePut pavlova onto sable then top with cream, berries and drizzle over some melted white chocolate.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eLavender shortbread \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e250g Butter\u003c\/div\u003e\n\u003cdiv\u003e120g Icing sugar\u003c\/div\u003e\n\u003cdiv\u003e250g flour\u003c\/div\u003e\n\u003cdiv\u003e120g tapioca flour\u003c\/div\u003e\n\u003cdiv\u003e1 Tbsp. Dried lavender Munstead\u003c\/div\u003e\n\u003cdiv\u003epinch salt\u003c\/div\u003e\n\u003cdiv\u003e2 Tbsp. cold water\u003c\/div\u003e\n\u003cdiv\u003e1. Cream butter and sugar till pale and fluffy.\u003c\/div\u003e\n\u003cdiv\u003e2. Sift over dry ingredients, add lavender, water and mix to form a soft dough.\u003c\/div\u003e\n\u003cdiv\u003e3. Press out between 2 sheets of baking paper and gently roll till .5cm thick.\u003c\/div\u003e\n\u003cdiv\u003e4. Chill for 2 hours.\u003c\/div\u003e\n\u003cdiv\u003e5. Preheat to oven 165c Bake. \u003c\/div\u003e\n\u003cdiv\u003e6. Cut out cookies all the same size and place on lined tray.\u003c\/div\u003e\n\u003cdiv\u003e7. Bake for 12 minutes or until golden. Cool on tray before moving.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eLavender Scones\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e 3 cups flour\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e6 tsp baking powder\u003c\/div\u003e\n\u003cdiv\u003ePinch salt \u003c\/div\u003e\n\u003cdiv\u003e1 Tbs dried lavender Munstead \u003c\/div\u003e\n\u003cdiv\u003e1 cup milk\u003c\/div\u003e\n\u003cdiv\u003e75g butter cubed\u003c\/div\u003e\n\u003cdiv\u003e\n\u003col\u003e\n\u003cli\u003eMix all dry ingredients together apart from the lavender until it resembles breadcrumbs.\u003c\/li\u003e\n\u003cli\u003eAdd lavender and milk and mix to form a dough that is just formed.\u003c\/li\u003e\n\u003cli\u003eBring together gently and roll into a log on lightly floured surface.\u003c\/li\u003e\n\u003cli\u003eCut into 8 thick rounds, gently shape and place on a lined tray. Sprinkle a little more lavender.\u003c\/li\u003e\n\u003cli\u003eBake at 200c for 11mins or\u003cspan\u003e until golden\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/2372\/2929\/collections\/20221210_142720.jpg?v=1686796380","url":"https:\/\/whyte-light.myshopify.com\/collections\/recipes.oembed","provider":"Whyte Light Flowers","version":"1.0","type":"link"}