Lavender Shortbread Recipe

August 3rd, 2011

This recipe is great to make, as the mixture freezes very well, so if unexpected guests arrive, you can simply cut and bake!  For teatime we serve our biscuits with fresh custard apple and cinnamon cream with crystalized violets.

Happy baking!



  • 250g cake flour, sifted
  • 250g unsalted butter, cubed
  • 100g castor sugar
  • 2 egg yolks
  • Pinch of salt
  • 1 tbsp crème fraiche
  • 1 tbsp dried lavender powder or fresh lavender, chopped.


  1. Cream the sugar and butter, and add one egg yolk at a time to the mixture.
  2. Add the dry ingredients and mix through lightly, taking care not to work the mixture too much.
  3. Roll between two pieces of greaseproof paper, and allow to rest in the fridge. (For added texture, roll onto moulded paper, like heavily textured or embossed wallpaper).
  4. Cut into desired size, then bake at 180 degrees Celsius until your shortbread just starts to go golden.
  5. Remove to cool, then dip into castor sugar.

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