Delicious Summery Lavender Shortbread

Doesn’t the idea of lavender shortbread just make you feel all summery? Today I told my daughter that I really needed a cup of coffee, to which she responded: that’s my mom! but what she didn’t know was that I just wanted an excuse to have a lavender shortbread biscuit! Lavender Shortbread

It’s been so hot lately that baking’s not been on my agenda much, but it’s a little cooler today and I thought these would be worth the 15 or so minutes of heat in the kitchen.  I use a stone tray, which affects how long things take to bake, so you just need to adjust the time to suit your oven and equipment – keep an eye on the biscuits and pop them out the oven when they’re a lovely golden brown.

Lavender Shortbread

Generally I’d say ‘sprinkle’ on some extra lavender sugar, but my 7 year old was helping out in the image above, and it’s a bit more of a sugar shower, rather than a sprinkle! Nevertheless, it’s one of those times when more is probably better than less anyway.
Lavender Shortbread

It worked out well though – the pretty, tasty, crumbly shortbread was a hit, fantastic with a lemon or rooibos tea, but I’ll have mine with coffee.  Click here for lavender recipes and the recipe for Lavender Sugar is here 

Recipe For Lavender Shortbread

Lavender Shortbread
Prep time
Cook time
Total time
Serves: 24
  • 125g butter
  • 55g lavender sugar
  • 180g plain flour
  1. Beat the butter and the sugar together until smooth.
  2. (Thermomix®: Add the butterfly to the bowl, mix for 1 minute/speed 4)
  3. Add the flour and mix into a smooth batter. (Remove butterfly, mix again for 1 minute/speed 4)
  4. Turn out onto a work space and flatten to about 2cm thick (Or pour onto wax paper, fold over the paper and flatten it out that way.)
  5. Pop into the freezer for 20 minutes, then slice into 1 cm slices
  6. Heat the oven to 190C/375F/Gas 5
  7. Bake 10-15 minutes, or until pale golden-brown
  8. Sprinkle with more lavender sugar, and set aside to cool
  9. Store in an airtight container


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