Lavender Shortbread

Lavender Shortbread


30 Minutes








Making this recipe


  • Butter, softened (100 grams)
  • Caster sugar (50 grams plus a little extra)
  • Plain flour (150 grams)
  • Semolina (25 grams)
  • Lavender, French (2 teaspoons plus a few flowers for decoration)

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Preheat the oven to 170C (Fan 160C) or Gas mark 3.

Step 1
Lightly crush the lavender flowers in a mortar and pestle.

Step 2
Cream the butter and sugar together until soft and fluffy.

Step 3
Gradually stir in the flour, semolina and crushed lavender.

Step 4
Draw the mixture together and chill the dough in the fridge for 15 minutes.

Step 5
Gently roll out the dough on a lightly floured surface to 1cm thickness. Cut into shapes or rounds with a biscuit cutter and place onto a greased baking tray. Alternatively, press into a greased circular baking tin. Top with a few lavender flowers lightly pressed into the dough.

Step 6
Bake at 170C (Fan 160C) or Gas mark 3 for 15 to 20 minutes until just starting to go brown.
Leave to cool for 5 minutes before cutting into wedges, if baked in a circular baking tin or transferring to a cooling rack if baked as individual shapes or rounds.

Step 7
Sprinkle with a little extra caster sugar. Once cold, store in an airtight container.

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