Lavender shortbread
Lavender shortbread biscuits are buttery shortbread biscuits with hint of lavender and a light crunchy texture. They are perfect with a cup of tea or coffee and also make a welcome gift for family or friends.
Ingredients
- 175 g butter at room temperature
- 4 teaspoon lavender florets
- 90 g caster sugar
- 175 g flour plus extra for rolling out
- 50 g cornflour
Instructions
- Place the lavender florets and caster sugar in a food processor and blitz for a few seconds.
- Transfer the lavender and sugar to a large bowl and add the butter. Cream together with a wooden spoon.
- Sieve the flour and cornflour, add to the other ingredients and mix well.
- Combine the dough with your hands to form a single mass.
- Lightly flour a pastry board and roll out the dough to a thickness of half a centimetre (about quarter of an inch).
- Form biscuit shapes with a cutter or by hand and place on a non stick baking parchment on a b baking tray.
- Chill the uncooked biscuits for about 30 minutes.
- Bake in batches at 150oC, 300oF, gas mark 2 until the biscuits just start to turn golden at the edges. The biscuits will still be quite pale when ready to be taken out of the oven. They may take around 10 - 20 minutes to cook but this will vary from oven to oven and batch to batch. Check regularly, say after 5 minutes, to avoid overcooking as the biscuits will cook quickly.
- Leave on the tray for about 5 minutes and then transfer to a wire rack to cool.
Notes
- If you are making biscuits of varying sizes I recommend cooking in batches of similar sized biscuits as they will have a similar baking time.
- If you don't have fresh lavender flowers you could buy dried lavender flowers but make sure they are a type intended for culinary use.
- Check the lavender shortbread regularly to avoid overcooking.
- The biscuits will still be soft when they are ready to be taken from the oven. They will harden and set as they cool down.
- The shortbread biscuits will stay fresh for a couple of days if stored in an airtight container. If you plan to keep them any longer it is better to freeze them and defrost as needed.
- The unbaked shortbread dough can be stored in an airtight container in the fridge for two to three days before rolling out and baking.
- If you want to make vegan shortbread, plant based margarine can be used instead of butter.
- If you don't have cornflour you could use an extra 50g flour instead. The cornflour isn't essential but helps create crunchier biscuits.
Nutrition
Calories: 111kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 52mgPotassium: 11mgFiber: 1gSugar: 4gVitamin A: 202IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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