Lavender and Honey Shortbread
Indulge in the delicate, floral elegance of Lavender and Honey Shortbread—where buttery richness meets aromatic charm. This easy, bake-at-home recipe transforms simple ingredients such as dried culinary lavender, creamy honey, and vanilla extract into melt-in-your-mouth cookies that are perfect for an afternoon tea or a sophisticated dessert spread. Effortlessly prepared in just 15 minutes, the shortbread features a tender, crumbly texture balanced by the natural sweetness of honey and the subtle fragrance of lavender. A sprinkle of granulated sugar adds a sparkling finish, while its versatility makes it an ideal treat to pair with coffee, tea, or enjoyed on its own. These lavender-infused cookies not only bring a touch of elegance to your kitchen but also store beautifully for up to a week, making them perfect for gifting or savoring over time.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 60 grams honey
- 50 grams powdered sugar
- 270 grams all-purpose flour
- 1 tablespoon dried culinary lavender
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 15 grams granulated sugar (for sprinkling, optional)
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter, honey, and powdered sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, dried culinary lavender, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Do not overmix.
Turn the dough out onto a clean surface and gently knead it a few times to ensure it's cohesive.
Place the dough onto a sheet of parchment paper and roll it out to about 1/4-inch thickness. If the dough is sticky, you can lightly flour the rolling pin.
Using a cookie cutter of your choice, cut out shapes and transfer them to the prepared baking sheet, leaving about 1 inch of space between each cookie.
If desired, sprinkle a small pinch of granulated sugar on top of each cookie for added sweetness and texture.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Keep a close eye to avoid overbaking.
Remove the shortbread from the oven and allow it to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with tea, coffee, or as a standalone treat. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 114.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
