Lavender Shortbread


These are so quick to make and offer something a little more interesting if you are having someone over for tea! They also work as a great accompaniment to lemon possets (recipe coming shortly!)


  • 4-5 sprigs of lavender (without flowers)
  • 100g caster sugar (plus extra for sprinkling)
  • 150g of unsalted butter
  • 200g of plain flour (plus extra for dusting the surface)


  • 2 lined baking trays
  • large mixing bowl and wooden spoon (or a magimix if you have one)
  • rolling pin
  • cookie cutter
  • stick blender


  • PreheatĀ the oven to 190 deg C/375 deg F/Gas 5.
  • Strip all the lavender buds from the stems and place it with your sugar and blend it together for about 30 seconds, this will release the natural oils from the lavender buds and give it that lovely taste we are after.
  • Next cream together your butter and sugar – either in your magimix on in you mixing bowl – then add the flour and a stiff dough will form.
  • Wrap this up in cling film and leave it to chill in the fridge for about 10 minutes.
  • Empty it out on to a lightly floured surface and roll it out until it’s about 5 mm thick. Using your cookie cutter stamp out the shapes. You can re-roll the excess, but try not to do this too many times as it can get a bit tough.
  • Cook for about 10 minutes until pale golden, sprinkle them with sugar and leave to cool, and voila!

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