Light and crisp and with the gentle hint of lavender, this delightful shortbread is super easy to make and just perfect with a cup of tea or served with ice-cream too.
Why you’ll love this recipe
- This is a quick and easy recipe that the novice baker can easily make.
- Deliciously sweet and with the delicate hint of floral lavender flavour.
- Lavender shortbread is as good with a cuppa as it is served with homemade ice-cream or with some homemade curd to dip into.
To me lavender shortbread is a perfect example of the Auld Alliance, that bond between Scotland and France. The shortbread of Scotland and the fabulously fragrant lavender of France.
I’ve made loads of shortbread over the years. especially when I was writing my book Simply Scottish Cakes And Bakes, but this lavender shortbread takes the humble Scottish biscuit to a new level.
Ingredients for lavender shortbread
- Plain flour (all purpose flour)
- Caster sugar
- Dried lavender
- Butter and a pinch of salt
Notes on using lavender
This lavender shortbread was seriously popular and certainly didn’t last long on the plate. The dried lavender gives a really delicate floral taste, but do be careful not to overdo the quantity of lavender, if you do you will end up with a strong almost soapy taste. Believe me I have done this before and it isn’t one I wish to repeat!
How to make lavender shortbread
Sift the flour and salt into a bowl and add the dried lavender and sugar.
Now rub in the butter till you get a crumb like texture and squish into a dough.
Wrap this in clingfilm and set aside in the fridge for half an hour to firm up.
Roll out on a floured surface to about 3-4mm thick and cut out the cookies. I got 15 from my shortbread dough.
Prick with a fork and bake for approximately 20 minutes till golden on top.
Let them cool on a wire rack where they will crisp up more as they cool completely.
How long will this shortbread keep?
Your lavender shortbread will keep for up to 5 days in an airtight tin. You can freeze shortbread for up to 3 months.
How to serve these cookies
I love these cookies served in the usual way with a cup of tea.
These biccies are also lovely in the summer if you cut them out into smaller rounds and serve with chilled white wine. A perfect treat for a warm lazy day.
Serve them with ice-cream instead of the usual wafers.
Lavender shortbread is beautiful served alongside a jar of homemade lemon curd to dip the biscuits into.
Looking for more delicious shortbread recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
- 175 g plain flour all purpose flour
- pinch salt
- 60 g caster sugar
- 1/2 tbsp dried lavender
- 115 g butter
- Preheat oven to 150C/300F/Gas2
- Line a baking tray with baking parchment
- Sieve together the floour and salt into a large bowl and then add the sugar and dried lavender.
- Now chop the butter and rub this into the dry ingredients. You want to get a breadcrumb like mixture.
- Bring together to form a dough and if you have time wrap in clingfilm and pop into the fridge for 30 minutes to chill and make easier to roll.
- Roll out the dough to approximately 0.5cm/1/4″ and using a cookie cutter cut out your rounds, I got 15 from mine.
- Place on the prepared baking tray and prick with a fork.
- Bake for approximately 20 minutes or until golden on top.
- Cool on a wire rack.