Okay, so I stumbled across something really cool the other day and just HAD to share it. I’ve been feeling a bit creatively blocked lately, and sometimes all it takes is a little visual inspiration to get the gears turning again. This image really did the trick! It’s got this amazing ethereal quality that I just love.
Sally by Thuddleston
Isn’t this absolutely gorgeous? The colors, the composition… everything just works. It made me think about all sorts of things, like the power of imagination and the beauty of the unconventional. It’s definitely going to influence my next project!
Speaking of creativity, sometimes cooking can be just as artistic as painting or sculpting! Inspired by the image’s whimsical feel, I was struck with the urge to make something equally imaginative in the kitchen. I started thinking about flavors that are a little unexpected, a little bit dreamy, and I came up with this lavender and lemon shortbread recipe. It’s surprisingly easy and utterly delightful.
Lavender Lemon Shortbread
This recipe is based on traditional shortbread, but with a floral twist. The lavender adds a subtle perfume that perfectly complements the bright lemon. It’s perfect with a cup of tea on a rainy afternoon, or as a delicate treat to share with friends. Plus, the aroma while it bakes is simply divine!
Ingredients:
* 1 cup (2 sticks) unsalted butter, softened * 1/2 cup powdered sugar * 2 cups all-purpose flour * 1/4 cup cornstarch * 1 teaspoon dried culinary lavender buds * 1 tablespoon lemon zest * 1/4 teaspoon salt ### Instructions:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This is important for a tender shortbread, so don’t skip this step!
- In a separate bowl, whisk together the flour, cornstarch, lavender buds, lemon zest, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the shortbread tough.
- Turn the dough out onto a lightly floured surface and gently knead it into a smooth disc.
- Roll the dough out to about 1/4-inch thickness. Use cookie cutters or a sharp knife to cut out shapes.
- Place the cookies onto the prepared baking sheet, leaving a little space between each one.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- Let the shortbread cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
I really hope you enjoy this recipe! It’s a fun way to experiment with flavors and create something truly special. Let me know if you try it out and what you think. Happy baking!
If you are searching about Sally by Thuddleston on DeviantArt you’ve came to the right place. We have 1 Pics about Sally by Thuddleston on DeviantArt like Sally by Thuddleston on DeviantArt and also Sally by Thuddleston on DeviantArt. Here you go:
Sally By Thuddleston On DeviantArt
thuddleston.deviantart.comSally by Thuddleston on DeviantArt
Sally by thuddleston on deviantart. sally by thuddleston on deviantart