These crisp, melt-in-the mouth lavender shortbread cookies are easy to make with just four simple ingredients: flour, butter, sugar and lavender!
To make them, you'll start by combining plain flour and sugar, then rubbing in cold butter to give a crumb.
You'll then stir in a spoonful of dried lavender and a touch of ice cold water to bring everything together into a beautiful, easy to handle dough.
After that, it's a simple case of rolling the dough out, cutting out and baking until pale golden. A sprinkle of sugar completes these beautiful little cookies.
Here's the recipe for my simple lavender shortbread cookies with plenty of step-by-step pics to help you along the way.
Ingredients
- 250 g (1⅔ cups) plain white flour (all purpose flour) sifted
- 65 g (⅓ cup + 1 tsp) white caster sugar (superfine sugar)
- 125 g (9 tbsp) slightly salted butter cold and cubed
- ½ tsp dried lavender up to 1 tsp if you prefer a more pronounced flavour
Instructions
Put the flour and 50g (1.75 oz / 4 tbsp) of the sugar in a bowl.
Mix together.
Add the cold, cubed butter.
Rub together until you have an even crumb.
Add the dried lavender.
Mix through.
Add 1 tbsp of cold water and cut through with a cutlery knife.
Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp water.
Gather and knead the mixture just enough to bring it together as a smooth dough. Be careful not to overwork it.
Roll out the dough to about 1 cm (½ inch) thick.
Cut out rounds using your 4-5cm (2 inch) cutter.
Transfer the rounds onto trays lined with baking paper. Put the trays in the fridge for at least 15 minutes until very firm.
While the biscuits chill, preheat the oven to 170C (150C fan).
Bake for 20-25 minutes until they've taken on just a faint touch of colour. As soon as they’re out of the oven, sprinkle with the remaining sugar and allow to cool for 5 minutes.
Transfer to a wire rack to cool completely.
Enjoy your beautiful, crisp, melt in the mouth lavender shortbread cookies.
Let me know how you get on!
Print this lavender shortbread cookies recipe
Lavender Shortbread Cookies
Ingredients
- 250 g (1⅔ cups) plain white flour (all purpose flour) sifted
- 65 g (⅓ cup + 1 tsp) white caster sugar (superfine sugar)
- 125 g (9 tbsp) slightly salted butter cold and cubed
- ½ tsp dried lavender up to 1 tsp if you prefer a more pronounced flavour
Instructions
- Put the flour, cold, cubed butter and 50g (¼ cup) of the sugar in a bowl.
- Rub together until you have an even crumb.
- Add the dried lavender and mix through.
- Add 1 tbsp of cold water and cut through with a cutlery knife. Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp water.
- Gather and knead the mixture just enough to bring it together as a smooth dough. Be careful not to overwork it.
- Roll out the dough to about 1 cm (½ inch) thick and then cut out rounds using your 4-5cm (2 inch) cutter.
- Transfer the rounds onto trays lined with baking paper. Put the trays in the fridge for at least 15 minutes until very firm.
- While the biscuits chill, preheat the oven to 170C (150C fan / 160F).
- Bake for 20-25 minutes until they've taken on just a very slight golden colour.
- As soon as they’re out of the oven, sprinkle with the remaining sugar and allow to cool for 5 minutes. Transfer to a wire rack to cool completely.
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Katrin says
I absolutely love the recipe!
I also tried adding some dried rose flowers, and it tasted heavenly!
Definitely recommend!
Emily Leary says
Wonderful! I'm so pleased :)
Evie says
I was so excited when I saw this recipe, which made me order lavender buds! I had fun making it! To me it was more like a tea biscuit, or tea cake. Is that how it should taste? Definitely not a cookie to me. BUT I did use 1 teaspoon of lavender bud, which I’m glad I did!! You get a nicer hint of lavender. If I make it again, I would use maybe 1 1/4 teaspoon of lavender. Overall it was fun to experiment with the lavender buds!
Emily Leary says
In the UK biscuit and cake mean the same thing, really. Shortbread is the key term for this particular recipe in terms of what to expect from the texture. I'm so glad you enjoyed!