I’m a lavender lover from way back but, let’s be honest… lavender belongs in the garden and in potpourri sachets right? I mean, who wants to eat something that usually perfumes your knicker drawer?
Well, I think the answer depends on whether you’re into floral flavours or not. As for me, I actually love a a touch of rose, orange blossom or lavender in my food, so long as it’s just a gentle whisper. 
With lavender, you need to use the right stuff, i.e. organically grown lavender. I looked online to find a source of culinary lavender and bought myself a pack – it smelled so divine, I had it sitting in my office for a week or so just so I could enjoy the scent!
And what nicer way to use it, than in these Lavender and Lemon Shortbreads from Fresh Choice. Actually, the original recipe fills the shortbread biscuits with a lemon curd and cream cheese filling – sounds divine, but I preferred something a little less OTT, so I opted for a simple lemon glaze drizzled over the top of each biscuit. I absolutely loved the result.
The shortbread biscuits are, as you expect, delicate and melt-in-your-mouth. The lavender is only very sparingly included in the shortbread dough and, likewise sprinkled lightly over top of the icing. You can taste its floral flavour, but it’s nicely balanced by the added lemon. And, I must say, it pairs very well with a cup of tea – particularly Earl Grey tea with its citrus notes.
If you like the sound of baking with lavender, but want to just dip your toes in the water, I’d definitely recommend this recipe as a great starting point. Enjoy!
Check out the icing recipe below and click here for the shortbread recipe.
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Lavender and Lemon Shortbreads
- Total Time: 35 minutes
- Yield: 8 to 10 cookies 1x
Description
Delicate and melt-in-your-mouth, these Lavender and Lemon Shortbreads are perfectly balanced with a hint of floral lavender and a refreshing lemon glaze.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon culinary lavender, finely chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 cup icing sugar (confectioner's sugar)
- 2-3 teaspoons lemon juice
Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, finely chopped lavender, lemon zest, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
- Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Cut into desired shapes using cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow to cool completely on a wire rack.
- For the lemon icing, add the icing sugar to a small bowl and gradually add lemon juice, stirring until the mixture is thick but pourable.
- Drizzle the lemon icing over the cooled shortbread cookies and sprinkle lightly with additional lavender if desired.
Notes
Use organically grown culinary lavender for the best flavor. These cookies pair wonderfully with a cup of Earl Grey tea. Store in an airtight container at room temperature for up to a week. If you prefer a more intense lavender flavor, you can increase the amount slightly, but be cautious as it can easily overpower.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8
- Sodium: 50
- Fat: 8
- Carbohydrates: 18
- Fiber: 0
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
What type of lavender should I use for the shortbreads?
You should use organically grown culinary lavender to ensure the best flavor and safety for consumption.
Can I use store-bought lemon curd instead of making my own for the filling?
Yes, you can use store-bought lemon curd if you prefer a quicker option, but the original recipe suggests making it from scratch.
How do I achieve the right balance of lavender flavor in the shortbread?
Use lavender sparingly in the dough and as a light sprinkle over the icing to maintain a subtle floral note without overpowering the lemon.
