Lavender Shortbread

Flowers don't just look beautiful, some varieties are also edible! This yummy lavender shortbread recipe courtesy of www.foodlovers.co.nz is a great introduction to using flowers in your cooking.

Ingredients:

  • 250 g butter
  • 3/4 cup icing sugar
  • 2 tablespoons of finely chopped dried or fresh lavender flowers (English lavender is recommended for cooking)
  • 2 cups flour
  • pinch of salt
  1. Preheat oven to 160 C.
  2. Beat butter and sugar until pale and creamy.
  3. Mix in lavender, flour and salt.
  4. Tip dough out and knead for a few minutes.
  5. Roll into logs.
  6. Refrigerate for 20 minutes.
  7. Slice into pieces and bake for 20 minutes until cooked (but not golden).

Thanks to our friends at www.foodlovers.co.nz for this recipe.

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Lavender Shortbread Comments

  • Have read my 1st e mail from u guys. Already have great info for feeding my bulbs etc. Thanks.

    Jan Coutts

  • As you mentioned, some lavenders are edible. I believe they are the English or Augusta? lavender. This recipe is yummy.

    Jackie North

  • I cant wait to try this recipe for Lavender Shortbread as I have many Lavender plants in my garden. Shortbread has always been my favourite biscuit.. Regards Jean

    Jean Salmonsen

  • That's great Jan, pleased you enjoyed it and thank you for the feedback. Happy gardening! - Gemma (Tui Team)

    gemma

  • Hi Jean, would love to hear how you find the recipe once you have tried it - Gemma (Tui Team)

    gemma

  • I have made this recipe using ENGLISH lavender flowers... lovely and buttery! i have also made rosemary shortbread.

    Dale

  • Yes Jackie you are correct - Lavandula Augustifolia (English) is the recommended one for cooking because of it's sweet fragrance and has less camphor which gives a bitter taste.

    Diane

  • Hi Dale - rosemary shortbread sounds fantastic! Do you simply substitute the lavender for an equal amount of rosemary? If not would you care to send the recipe through and we can add it to the website - gemma@tuigarden.co.nz - Gemma (Tui Team)

    gemma

  • Jackie North is correct. You have depicted a stoechas type which is not suitable for cookery. You should show a photo of an angustifolia type lavender.

    Robyn

  • Hi Robyn, thank you, we are hoping to get a picture of the shortbread to replace the lavender picture so it is more of a placeholder. - Gemma (Tui Team).

    gemma

  • I would really like to try this recipe as it sounds deliciously interesting. I have a couple of lovely lavenders growing in pots but I don't know what type and it seems from the above comments that not all lavenders are equal when it comes to cooking. How do I know whether mine can be used in this recipe?

    Jan

  • Hi Jan, probably the easiest way to check what variety you are growing is to google 'English Lavender' and see if your's look the same. Alternatively if you would like to email a picture in we can take a look for you - gemma@tuigarden.co.nz. Thanks - Gemma (Tui Team)

    gemma

  • I love your newsletter and have long been a fan of Annabelle's.!! Thanks Christine

    Christine Harrison

  • Kirsty Allsopp made both lavender & rosemary shortbread on her Homemade programme last week (choice tv) you should be able to view it on the choice tv website. Same recipe in both cases, just substitute rosemary for lavender, same amount.

    Elizabeth Win

  • What type of lavender flowers can be used?

    Lauren

  • Hi Lauren, any type of lavender should work however English lavender is most commonly used :) Thanks, Tui Team

    jenna

  • Oh dang - I was thinking of all the different flavoured biscuits I could have as I have heaps of different Lavenders. Off to do some more investigation! :-)

    Helen

  • I am planning on making 250 pieces of lavender shortbread as wedding favours How far of the date ( in January 2017) ahead can I make and bake it and what method do you recommend to store. Advice is reallly!!!! needed thank you

    rowena

  • Hi Rowena, shortbread freezes really well. You can make it any time now, freeze it, then pull it out the day before and put into its decorative bags or whatever you had planned.

    Kathy

  • Thanks for making your recipe able to be saved to Pinterest!

    Kyla

  • Hi Kyla, you're welcome! We hope you enjoy the recipe. Thanks, Tui Team

    jenna

  • Hey that's a coincidence. I just read my email this evening but I made lavender shortbread last week! I used flowers and leaves chopped up. Are you not supposed to use the leaves in your shortbread?

    Daphne Carvalho

  • Hi Daphne, great to hear you are already enjoying lavender shortbread. This recipe just uses the flowers, however you could try it with the leaves if you like. Enjoy, Tui Team

    jenna

  • I bought lavender salt and a jar of lavender crystals. How much do I use in recipes that ask for 1 tablespoon of fresh lavender.

    Pat