Lavender shortbread biscuits
- Published: 4 Apr 23
- Updated: 25 Mar 24
These beautiful lavender shortbread biscuits are made with lavender extract, which lends a delicate flavour and has a scent redolent of English country gardens. Gorgeous to look at, but even better to eat, you are going to love them!
For more lavender recipes, try our lemon and lavender possets or mini lavender cupcakes.
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Makes 24 biscuits -
Hands-on time 25 minutes, oven time 45 minutes
Nutrition
- Calories
- 155kcals
- Fat
- 8.8g (5.5g saturated)
- Protein
- 1.4g
- Carbohydrates
- 18.4g (5.9g sugars)
- Fibre
- 0.6g
delicious. tips
These biscuits are cooked to be slightly softer than traditional shortbread, so the flowers don’t burn in the oven. If you want to leave off the flowers and make the shortbread properly crisp, bake for 5-8 minutes longer than in the recipe, until the biscuits are pale golden.
The biscuits are best on the day they’re made but will keep in an airtight container for up to 4 days. The unbaked dough can be tightly wrapped and frozen for up to 2 months, defrost to slice and bake.
Almost all lavender can be used in the kitchen as long as it’s been grown without the use of chemicals. The most common are the group known as the English lavenders – lavandula angustifola, to give them their proper name. These are probably the first ones you think of when you picture lavender plants: long grey-green stems with slender flower heads on top.
You can buy culinary lavender buds, but they’re easy to make at home if you have the plants in your garden. Snip the stems at the height of their bloom, tie together and hang upside down inside for a week or two until dried out, then carefully pull off the buds and store in airtight jars. You can use the fresh heads straight off the plants in salads or to decorate cakes and drinks, but drying them gives a more fragrant flavour and a better texture to eat. If you’re lucky enough to be able to dry your own that’s great, but if not it’s easy to get your hands on these lavender products.