There are flavors and scents that have the power to transport us to far away places. For me the magical combination is lavender, lemon, olive oil and goat cheese. It tastes like a summer day on a small farm, so sometimes, when I feel especially indulgent, I like to start the day that way. —QueenSashy
- Serves 4-6
- For the cookies
1 ¼ cups
rolled oats, gently toasted
(1 stick) butter, softened
all purpose flour
salt (I like my shortbreads on the salty side, if you do not start with 1/2 tsp)
dry lavender flowers
- For the whipped goat cheese and couils
goat cheese, at room temperature
Juice and zest of one lemon
good quality extra virgin olive oil
A pinch of salt
- Preheat the oven to 325°F convection (or 350°F regular bake). Toast the oats for about 10 minutes. Let the oats cool completely and then process in a food processor, until powdery.
- Beat the butter with sugar until creamy. Stir in the oats, flour, salt and lavender. Mix on low speed until the dough comes together. Scrape the dough out onto a work surface and pat it into a log 1 1/4 inches in diameter. Wrap up the log in plastic wrap and refrigerate until very firm, about 2 hours.
- Preheat the oven to 325°F convection (or 350°F regular bake). Slice the dough into 1/4 inch thick slices and arrange on baking sheet lined with parchment paper. Prick the top of the shortbreads with a fork. Bake for about 20 minutes, or until golden (somehow, for a lot of cookies in my oven I found 22 minutes to be the magic number). Slide the parchment onto a wire rack and let the shortbreads cool. (The shortbreads can be kept in an airtight container for about a week.)
- To make the whipped goat cheese, beat the goat cheese and creme fraiche until light and fluffy (if needed add a bit more creme fraiche).
- To make the coulis, in a small bowl (or mini-blender) combine the lemon juice, lemon zest, brown sugar, olive oil and salt. Blend until emulsified. Refrigerate for about an hour or two.
- Remove the coulis from the refrigerator and mix well. Place 4-5 cookies on a plate next to a scoop of whipped goat cheese. Top generously with the coulis and serve.