Lavender Shortbread

Many people don't realise that Lavender is actually a Herb and is in fact edible. A little added to biscuits, cakes and puddings adds a distinctive floral flavour which is sensational.

Why not try using some to flavour your next batch of shortbread? The shortbread is crisp, buttery and perfumed. They're the perfect accompaniment to a cup of English Breakfast tea (for that mid morning break), absolutely delicious and somewhat calming!

The recipe is below and if you want a more delicate flavour use less Lavender.

Forget about the diet for one day and enjoy!


Pre heat oven to 160 degrees C.

1 Tablespoon of dried organic Lavender flowers

225g salted butter (chilled)

30g Cornflour

70g icing sugar

210g plain flour

1 Tablespoon Lemon Juice or Limencello (Lemon liquer)

Use a food processor to blend the chilled butter (not room temperature), Lavender flowers, icing sugar and cornflour. When mixed add half the flour and the Lemon juice or Limoncello . Pulse gently until dough has a “crumbly” texture. Blend in the remainder of flour until it “balls” into a smooth dough. Roll up in baking parchment to form a log and then chill for 30 minutes.

Cut into 1/4 inch slices, or if preferred roll out until 1/4 inch thick and use a cookie cutter, then bake in the pre-heated oven on an ungreased baking sheet until just golden on the bottom which will take aprox 20 minutes. Allow to cool before handling. Makes aprox 20. Store in an air tight tin... if they last that long!

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