Lavender Shortbread for Summer Berries
Delight in the delicate flavors of summer with this exquisite recipe for Lavender Shortbread with Summer Berries. These buttery, crumbly shortbread cookies are infused with the subtle floral notes of dried culinary lavender, making them a sophisticated treat that's perfect for warm-weather gatherings. The dough comes together effortlessly with pantry staples like flour, sugar, and butter, enhanced with a touch of vanilla and a hint of cornstarch for extra tenderness. Paired with vibrant, juicy summer berries—like strawberries, blueberries, and raspberries—and optionally topped with whipped cream or yogurt, this dessert feels both elegant and effortless. Ideal for picnics, tea parties, or an after-dinner treat, this recipe beautifully balances sweet, floral, and fruity flavors for a truly unforgettable summer indulgence.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 30 grams cornstarch
- 2 teaspoons dried culinary lavender
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 500 grams assorted fresh berries (e.g., strawberries, blueberries, raspberries)
- 250 grams whipped cream or yogurt (optional, for serving)
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using a hand or stand mixer.
Grind the dried lavender gently using a mortar and pestle to release its oils.
Add the ground lavender, vanilla extract, and salt to the butter-sugar mixture, and mix until combined.
In a separate bowl, whisk together flour and cornstarch. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined and the dough comes together.
Turn the dough out onto a clean surface and shape it into a flat disc. Wrap the dough in plastic wrap and let it chill in the refrigerator for 20-30 minutes until firm.
Once chilled, roll the dough out to approximately 1 cm (0.4 inches) thickness on a lightly floured surface.
Using a round biscuit cutter or the rim of a glass, cut out the shortbread cookies and transfer them to your prepared baking sheet, leaving some space between each cookie.
Bake in the preheated oven for 20-25 minutes or until the edges of the shortbread are lightly golden. Avoid overbaking to ensure a tender, crumbly texture.
Remove the shortbread from the oven and let it cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To serve, arrange the lavender shortbread on a plate alongside fresh summer berries. Add a dollop of whipped cream or yogurt, if desired, for an extra touch of indulgence.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 20.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 140 mg | 3% | |
*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.
