Lavender Shortbread


Lavender is one of the loveliest perfumes, and a lavender bag retrieved from a drawer in the middle of winter conjures up images of summer, bees and warm nights. Most of my lavender is slowly going over after flowering early, but I also have some sorts that have only just opened. While it is in flower I like to use it fresh, not dried… inΒ Lavender Ice Cream, Lavender Syrup, and here’s my latest lavender recipe:

Lemon and Lavender Shortbread


You will need:

  • 55g (1/4 cup) caster sugar
  • 1 tsp fresh organic lavender flowers for just a hint of lavender – if you want a more pronounced flavour use 2 tsps
  • 115g (1 stick) softened butter
  • zest of 1 small lemon
  • 170g (1 1/3 cups) plain flour
  • pinch of salt
  • extra sugar for dusting

Place all ingredients in a food processor and whizz together to form a smooth dough. Wrap the dough in clingfilm and chill for 30 minutes. Preheat oven to 160Β°C and place a sheet of parchment on a baking tray.

Roll out the dough to about 5 mm and cut into rounds or hearts etc using a cookie cutter of your choice. Place on the baking tray and prick all over with a fork. Bake for 15 minutes, when they should just begin browning. Mine needed a lttle longer today. Check them at 12 minutes as they can burn really quickly.

Remove from the oven and immediately sprinkle with sugar. After a few minutes’ cooling, transfer carefully to a cooling rack. They will still be soft and crumbly, but crisp up as soon as they are cold.


Best enjoyed on a summer afternoon with a cup of tea!

(These shortbread biscuits are the same recipe as my Rosemary Shortbread, posted here. Change up the herbs or flavourings as the fancy takes you! πŸ˜‰ )

43 thoughts on “Lavender Shortbread

  1. Oh I adore the scent of lavender blooms on a hot summer day! The buttery cookies are a scrumptious way to savor summer with a cup of afternoon tea.

    • It is terribly English to drink afternoon tea, but here everyone likes coffee in the afternoon. I think everyone likes shortbread though! πŸ˜‰

    • And that’s the reason I don’t make them very often…. they get eaten so quickly as they are really moreish! Try just eating one and it will not work! LOL!

  2. Reblogged this on happyhomesteaders2014 and commented:
    One more thing that I will do/make/enjoy when we finally are on the property and plant and harvest our veggies, seeds and flowers! It sounds simply yummy!!

    • Glad you want to try them Chloris! I loved the hint of flavour, but my Man of Many talents thought it was too strong and my neighbour thought I should add more…. all a matter of taste! πŸ˜‰

  3. Gorgeous! Wish I had time at the moment to experiment with stuff like this! Too much sideshooting of tomatoes to do & keeping on top of the bindweed. Beautifully presented, as always, Cathy. Enjoy!

    • Thanks – and take it easy with all that work. These were so quick to make. I should make them more often, but then I eat them all…. πŸ˜‰

    • Ooh yes, perhaps I’d make them a little thinner to go with ice cream. When I was a child we used to have shortbread with tinned fruit for Sunday tea. Not sure if that’s a tradition or a family quirk!

  4. Your cookies look so elegant and delicious! Lavender is hit or miss as far as hardiness goes around here but in a sheltered spot, it sometimes works. You’ve put me in mind to try growing one of the tougher varieties.

    Have a wonderful weekend!

    • Mine do sometimes freeze Sheryl, but they usually bounce back. If they get nicely established, perhaps near a south-facing wall, they are pretty tough, so good luck!

    • I love being able to grow it here Gwynne, even though it does sometimes suffer in winter. Hope you have a sheltered spot for some where you can brush past it for the fragrance! Have a great weekend!

    • I bet lemon would be nice on its own in this recipe Janet. Or lemon verbena even…. I’d like to try thyme, but haven’t been that adventurous yet!

  5. Lovely cookies <3, I have saved the recipe, will try it as sonne I'm back in the land of the lovely lavender.
    Have a great weekend, Cathy.

  6. You’ve done it again. Such a beautiful plate of lavender treats. I’ll have to try these if I can scrounge enough lavender. Mine didn’t last very long this year.

    • Mine went over quite quickly too, but there are one or two plants still looking good. I do hope you find a couple of sprigs for this Susie! πŸ˜‰

  7. What a lovely cookie, Cathy! I love any shortbread, really, but I would enjoy the lavender and lemon certainly. My mom’s birthday is next week and I think these would be perfect. Much better in her taste range than cake! πŸ™‚

    • That would be a lovely birthday gift Debra! I’m thinking of trying using lemon verbena as a flavouring next as my plants have grown so well this summer. πŸ™‚

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