Recipe for Lavender Shortbread

Recipe for Lavender Shortbread

Lavender sprigsIngredients

1 tablespoon dried lavender flowers (fresh can be used if available)

1 drop Lavender essential oil (if required)

75g (3oz) Caster Sugar

225g (9oz) Plain Flour

150g (6oz) Unsalted Butter

Water or Milk if required

Caster sugar for dusting


1. Switch on the oven to 190°C / Gas Mark 5

2. Lightly grease a baking tray

3. Into a medium sized bowl sieve the flour and sugar

4. Stir together well and add lavender flowers, stirring to mix evenly

5. Add essential oil if required

6. Cut the butter into small pieces and rub into the dry ingredients

7. The mixture should form a stiff, smooth dough. A small amount of water or milk can be added if the dough is too dry

8. Shape into a flat round approximately 20cm in diameter. Score the top into eighths. Prick all over with a fork.

9. Lightly dust the top with caster sugar

10. Place in the oven for 20 – 25 minutes until lightly browned

11. Leave to cool on a wire rack

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