Oatmeal And Lavender Shortbread With Whipped Goat Cheese And Lemon Coulis Recipe

Name: Oatmeal And Lavender Shortbread With Whipped Goat Cheese And Lemon Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cookies; 1 1/4 cups rolled oats, gently toasted; 8 tablespoons (1 stick) butter, softened; 1/2 cup all purpose flour; 1/4 cup sugar; 1 teaspoon salt (I like my shortbreads on the salty side, if you do not start with 1/2 tsp); 3/4 tablespoon dry lavender flowers; For the whipped goat cheese and couils; 4 ounces goat cheese, at room temperature; 3 tablespoons creme fraiche; Juice and zest of one lemon; 1/2 cup good quality extra virgin olive oil; 1/4 cup brown sugar; A pinch of salt

Servings: persons

For the cookies
1 1/4 cups rolled oats, gently toasted
8 tablespoons (1 stick) butter, softened
1/2 cup all purpose flour
1/4 cup sugar
1 teaspoon salt (I like my shortbreads on the salty side, if you do not start with 1/2 tsp)
3/4 tablespoon dry lavender flowers
For the whipped goat cheese and couils
4 ounces goat cheese, at room temperature
3 tablespoons creme fraiche
Juice and zest of one lemon
1/2 cup good quality extra virgin olive oil
1/4 cup brown sugar
A pinch of salt

1
Preheat the oven to 325u00b0F convection (or 350u00b0F regular bake). Toast the oats for about 10 minutes. Let the oats cool completely and then process in a food processor, until powdery.
2
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.
3
Preheat the oven to 325u00b0F convection (or 350u00b0F 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.)
4
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).
5
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.
6
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.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the cookies, 1 1/4 cups rolled oats, gently toasted, 8 tablespoons (1 stick) butter, softened, 1/2 cup all purpose flour, and more.

Yes, Oatmeal And Lavender Shortbread With Whipped Goat Cheese And Lemon Coulis falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal And Lavender Shortbread With Whipped Goat Cheese And Lemon Coulis

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