Lavender shortbread

Lavender adds a subtle herbal flavour to baking, and goes really well with shortbread. It’s also a very simple biscuit to cook. I got this recipe from Country Wives here after a quick search, not a website aimed at me but the recipe works which is the only bit that matters!


175g softened unsalted butter
2 tbsp lavender – either buy culinary lavender or pick it yourself. If you take it from a plant, make sure it’s an edible variety and not sprayed with chemicals or anything.
100g caster sugar
225g plain flour


Lightly grease three large baking trays (or as many as you own, I only have 2 and have to bake in batches…), and pre-heat oven to 160C/Fan 140C/325F/Fan 275F/Gas 3.

Put the softened butter and the lavender into a mixing bowl and beat together (this will obtain the maximum flavour from the lavender).

Beat the caster sugar into the butter and lavender and then stir in the flour, bringing the mixture together with your hands and kneading lightly until smooth. If the dough is sticky add another sprinkle of flour, if it’s dry add a dash of water or milk.

The original recipe cut sausages of dough into disks, but I fancied different shapes. Roll out half the dough on a floured surface to 1/2cm to 1cm thick, and use a biscuit cutter (or convenient water glass, knife, shaped object…) to cut out as many biscuits as possible. Move the biscuits onto a baking tray with some space between them for the biscuits to spread. Do the same to the rest of the dough, then combine any left over and cut out a few last biscuits.

   Rolling out the dough Cutting out the biscuits   

Bake for 15 to 20 mins, until the biscuits are pale golden brown at the edges. Move the biscuits onto a wire tray to cool.

Eat and enjoy! The biscuits will keep for a few days in  tin or sealed box.

More shortbread


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