Lavender Shortbread

Source: Adapted from Bake It Pg 173 Portions: 16 Yield: 16 wedges Oven Temperature: 190C Baking Time: 20 minutes Preparation Time: 30 minutes Special Equipment: electric mixer, piping bag and 1cm plain nozzle, 2x non-stick mats Ingredients: 4 egg whites 235g castor sugar 1 tbsp rosewater a few drops pink food colouring icing sugar, for dusting raspberry cream: 300ml double thick cream 1 tbsp icing sugar, sifted 100g fresh or frozen raspberries (thawed) Method: 1. Line 2 trays with non-stick mats. Mark 60 3cm circles on the mats. 2. Whisk the egg whites until stiff peaks. Gradually beat in the castor sugar until thick meringue forms. Stir in the rosewater and food colouring. 3. Pipe into 3cm rounds onto the mats and bake in the oven for 1hr at 120C. Turn off oven and allow to cool completely. 4. Raspberry Cream: Beat the cream and icing sugar until thick. Fold in the raspberries. 5. Spread half of the cool meringues with the cream and sandwich with the other half. To Serve: Sprinkle with icing sugar and garnish with rose petals.