Friday, 27 January 2012

Lavender shortbread biscuits

Lavender shortbread is quick, easy and totally delicious, that is, of course, once you have a supply of lavender sugar in your cupboard. I made some up with a bunch of dried lavender that I brought at a local market. I don't remember the exact quantity of lavender to sugar I used. About 2 - 3 dessert spoons to approx 500g of sugar. It seems to last really well and I've been having great fun experimenting with it.

2oz lavender sugar
4oz butter
6oz plain flour
dash of milk of combine
extra sugar to roll the dough in

Preheat your oven to 375F. Beat your lavender sugar and butter until light in colour and fluffy. Sift in the flour, combine with your butter mix, using a dash of milk to bring together (handling as little as possible). Roll into a log shape, then roll in the extra sugar and leave to firm up for 10 - 15 minutes in the fridge.
Cut the dough into rounds, place on a lined baking tray and cook for 15 - 20 minutes. Allow to cool for 10 minutes on the tray and then transfer to a wire rack to finish cooling. Enjoy! ;o) 


  1. Loving the shortbread. You better make me some of this when you're home. What's with the oven heat though, only have C on my cooker?? Martha

  2. Hi Dorothy, first time here and am your latest follower! I just love shortbread and the scent of lavender in them must be amazing! Lin xx

  3. Thanks Lin, I must say they really turned out well. I've recently tried a rose flavoured version which I will post some day soon. It's great to get a new follower, thank you! X