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Lavender shortbread in hand
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4.67 from 6 votes

Lavender Shortbread

Floral twist on a British classic.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: British
Servings: 48
Calories: 89kcal
Author: Cynthia


  • 12 oz. unsalted butter room temperature
  • 2/3 cup sugar (4.6 ounces)
  • 2 Tablespoons culinary lavender flowers very finely chopped
  • 2 1/3 cups all-purpose flour (12 ounces) plus more for flouring the rolling pin and board.
  • 1/2 cup cornstarch (2.2 ounces)
  • 1/2 tsp. kosher salt


  • Heat of oven to 325* F.
  • In the bowl of a mixer, beat butter, sugar, lavender and salt until light and fluffy. Add the flour and cornstarch and mix on low speed until just incorporated. Don't over-mix.
  • Divide the dough in half. Flatten into squares and wrap in plastic. Chill dough until firm.
  • On a floured board, roll or pat out dough to a thickness between 1/4 and 1/2 inch. Cut the dough into rectangles, pricking each rectangle with the tines of a fork several times. Or use a floured mold or cookie cutter. Chill again cut dough about 15 minutes so shortbread will hold its shape when baked.
  • Bake for 20 to 25 minutes, until pale golden (do not brown). Cool slightly, then transfer to a rack.
  • Makes about 4 dozen. (Recipe can be halved)


Serving: 1g | Calories: 89kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 21mg | Potassium: 8mg | Fiber: 1g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg