Lavender Shortbread

This recipe is adapted from one by famous British cook Mary Berry. The shortbread is rich, slightly floral and goes great with a cup of tea. Best of all, it only has 4 ingredients!

Note: this recipe uses ingredient weights for the butter, flour and sugar instead of cup/spoon measures. It’s important to get the ratios right so I can recommend weighing your ingredients when baking. This was also adapted from a recipe using metric weights, so it doesn’t 100% adapt to cups or spoons.

Yield: 2 dozen

175g (6oz) softened unsalted butter
1 tbsp dried lavender
100g (3.5 oz) caster (plain white) sugar
225g (8oz) plain flour

1. Pre-heat the oven to 160C / 320F
2. Put the dried lavender into a small bowl and sprinkle with a small amount of boiling water, you just want to slightly moisten it, you don’t want it to be dripping wet.
3. Put the softened butter and the lavender into a mixing bowl and beat together.
4. Beat the sugar into the butter and lavender.
5. Stir in the flour and knead until it’s smooth. 
6. Grease a baking sheet or put down a piece of parchment/baking paper. Form dough into tablespoon sized balls. Bake for 15 to 20 mins, until they’re just going slightly golden brown at the edges. Let cool on a baking rack.

Store in a tupperware for up to 2 days, or the shortbread freezes really well.


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