Description
Shortbread, a traditional Scottish biscuit, dates back to the 12th century. Its simplicity is its charm: butter, flour, and sugar, mixed together to form a rich, crumbly texture. While shortbread has been enjoyed across the world for centuries, lavender shortbread is a more recent invention that combines the timeless appeal of shortbread with the floral essence of lavender.
Ingredients
For the Shortbread
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2 cups all-purpose flour
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1/2 teaspoon salt
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1 cup unsalted butter (softened to room temperature)
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1/2 cup powdered sugar
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2 tablespoons culinary lavender buds (dried, food-grade)
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1 teaspoon vanilla extract
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1 tablespoon lemon zest (optional, but highly recommended)
For Finishing
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2 tablespoons granulated sugar
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1 teaspoon culinary lavender buds (for sprinkling on top)
Instructions
Prepare the Lavender
- Grind lavender: Using a spice grinder or mortar and pestle, finely grind 2 tablespoons of lavender buds until powdery
- Sift: Pass ground lavender through a fine-mesh sieve to remove any large pieces
- Set aside: Reserve the fine lavender powder for the dough
Make the Dough
- Mix dry ingredients: In a medium bowl, whisk together flour and salt
- Cream butter and sugar: In a large bowl, beat softened butter and powdered sugar until light and fluffy (3-4 minutes)
- Add flavorings: Beat in ground lavender, vanilla extract, and lemon zest (if using)
- Combine: Gradually mix in flour mixture until just combined (don’t overmix)
- Form dough: Gather dough into a ball
Shape the Shortbread
- Choose your method:
- Round: Shape into 2 logs (8 inches long, 2 inches diameter)
- Rectangle: Press into 8×6-inch rectangle on parchment
- Traditional: Press into 9-inch round tart pan
Chill and Prepare
- Wrap and chill: Wrap shaped dough in plastic wrap and refrigerate for at least 1 hour
- Preheat oven to 325°F (165°C)
- Line baking sheets with parchment paper
- Make lavender sugar: Mix granulated sugar with remaining lavender buds
Cut and Bake
- Slice or cut:
- Logs: Cut into 1/4-inch thick rounds
- Rectangle: Cut into 2×1-inch rectangles
- Round: Score into wedges before baking
- Arrange: Place on baking sheets, spacing 1 inch apart
- Sprinkle: Lightly sprinkle tops with lavender sugar
- Bake: 18-22 minutes until edges are lightly golden (centers should still be pale)
- Cool: Let cool completely on baking sheets
Notes
For extra flavor, drizzle the cooled cookies with a light lemon glaze or dip one end in white chocolate. Store in an airtight container to keep them crisp and fragrant for days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: Low
Keywords: Lavender Shortbread Cookies Recipe