Lavender Shortbread
Delight your senses with the delicate aroma and buttery crumble of Lavender Shortbread—a timeless treat infused with the subtle floral notes of culinary lavender. Perfectly balanced with the richness of cold, cubed butter and the sweetness of powdered sugar, this easy-to-make cookie features a soft, melt-in-your-mouth texture that’s simply irresistible. The dough is gently kneaded and cut into elegant shapes before chilling to ensure precise edges and a polished finish. Ideal for pairing with a hot cup of tea or coffee, these elegantly fragrant shortbread cookies make a stunning addition to any dessert table or gift box. Ready in under 45 minutes and made with pantry staples, this recipe brings a touch of sophistication to your baking.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 227 grams unsalted butter, cold and cubed
- 70 grams powdered sugar
- 2 teaspoons culinary lavender
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
Using a food processor or mortar and pestle, grind the culinary lavender slightly to release its fragrance and break it into smaller pieces.
In a large bowl, whisk together the all-purpose flour, powdered sugar, ground culinary lavender, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse sand.
Add the vanilla extract and gently knead the dough until it just comes together. Be careful not to overwork the dough.
Transfer the dough onto a lightly floured surface. Roll it out evenly to about 1/4-inch thick.
Use a cookie cutter to cut out shapes and place them onto the prepared baking sheet, spacing them about 1 inch apart.
Chill the cut cookies in the refrigerator for 10 minutes to help them hold their shape while baking.
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are just lightly golden. Avoid overbaking as this can dry them out.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container for up to 1 week and enjoy with tea or coffee!
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 69.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 84 mg | 6% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 321 mg | 7% | |
*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.
