Lavender shortbread biscuits

    1 hour 40 min

    A buttery lavender-flavoured biscuit that can be made into round shapes using a scone cutter.

    109 people made this

    Serves: 24 

    • 350g butter, softened
    • 125g caster sugar
    • 4 tablespoons sifted icing sugar
    • 2 tablespoons finely chopped fresh lavender
    • 1 tablespoon chopped fresh mint leaves
    • 1 teaspoon grated lemon zest
    • 325g plain flour
    • 65g cornflour
    • 1/4 teaspoon salt

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr40min 

    1. In a medium bowl, cream together the butter, caster sugar and icing sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornflour and salt; mix into the butter and sugar mixture until well blended. Divide dough into two balls, wrap in clingfilm and flatten to about 2.5cm thick. Refrigerate until firm, about 1hour.
    2. Preheat the oven to 170 C / Gas mark 3. On a lightly floured surface, roll the dough out to 6mm in thickness. Cut into shapes with scone or biscuit cutters. Biscuit stamps will work well on these too. Place on baking trays.
    3. Bake for 18 to 20 minutes in the preheated oven, just until biscuits begin to brown at the edges. Cool for a few minutes on the baking trays then transfer to wire racks to cool completely.

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    Reviews in English (81)


    Oh my goodness, where do I start with these cookies, they really are so delicious. Firstly it was my first time to ever cook with Lavender (I have looked at several recipes for months but only today finally plucked up the courage to try it). I used Dried French Lavender that I brought from Penzey’s. I didn’t have fresh mint so substituted for ½ teaspoon of dried mint that I crushed down and ½ teaspoon of mint extract. I followed the recipe exactly and baked on a silpat mat. I cut the cookies and then placed the baking sheet back in to the fridge for a further 10 minutes. I topped with Silver sugar and baked in the oven for 16 minutes. The key to good Shortbread is not to roll the dough too thin and also do not overcook, once cooled they will become crisp on their own. I had no problem at all with the cookies spreading. They came out of the oven perfect and the fragrance in the house was heavenly…  -  27 Apr 2010


    Please tell, what is silver sugar and how do you make it?  -  06 Sep 2013


    Fantastic! Might have added slightly less lavender but great! Also would suggest not making it into small biscuits, it was much nicer done in a flan tin and before it cooled cut into 'pizza' slices. FYI: Seriously yum, even without lavender!!  -  25 Sep 2013