Lavender Shortbread

Serves: Makes 16 slices

Lavender Shortbread
Lavender Shortbread Lavender Shortbread

There is no reason why you can’t make this in the depths of winter and use lavender extract (see souschef website) or dried flowers-but freshly picked flowerheads in midsummer beat both hands down. I prefer the flavour of lavandula angustifolia (formerly L. officinalis) or French lavender both of which have narrow heads that separate easily rather than the L.stoechas (Spanish lavender).


  • Four heads of freshly picked lavender, finely chopped (about 2 teaspoons)
  • 100g caster sugar, plus extra for dusting
  • 250g unsalted butter, softened at room temperature, plus extra for greasing
  • 250g plain flour
  • 80g cornflour
Lavender Shortbread


  1. Grease and base-line 2 x 17cm cake tins with discs of non-stick baking parchment.  Mix the chopped lavender with the caster sugar and place in a mixing bowl with the butter. Beat until light and fluffy. Beat in the flour and cornflour just until the mixture resembles a coarse crumble.
  2. Divide the mixture between the two prepared cake tins and press down (easiest with the (clean) palm of your hand) to level out the surface. Prick with a fork and chill for 30 minutes.
  3. Heat the oven to 170˚c, fan oven 150˚c, mark 3. Bake the shortbread for about 35-40 minutes until firm and uniformly a pale golden colour. Remove from the oven and dust with a little extra caster sugar. Mark out into wedges-about 8 per tin. Leave to cool completely then lift out of the tin and store in an airtight container.
Lavender Shortbread