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Lavender Shortbread Recipe

March 26, 2017 By sue 1 Comment

This Lavender Shortbread Recipe is very simple, has a delicious flavour and is perfect to give as a gift. The biscuits (or the dough) can be kept in the freezer for when you need a little something to give to someone. You can experiment with different shaped cookie cutters if you want or use a letter press to stamp words into your shortbread as I did.

Lavender Biscuits

Ingredients

250 g butter
3/4 cup icing sugar
2 tablespoons of finely chopped dried or fresh lavender flowers
2 cups flour
pinch of salt

Method

Preheat oven to 160C.
Beat butter and sugar until pale and creamy. Mix in lavender, flour and salt.
Tip dough out and knead for a few minutes. Roll into logs and refrigerate for 20 minutes.
Slice into pieces (press letters into dough if desired) and bake for 20 minutes until cooked (but not golden).

Chopped Lavender
Chopped Lavender
Cream butter and sugar
Cream butter and sugar
Until pale and creamy
Until pale and creamy

Knead dough
Knead dough
Form into logs
Form into logs
Cut logs into slices
Cut logs into slices

Letter press
Letter press
Bake on non-stick tray
Bake on non-stick tray

Give lavender shortbread as a gift

Give lavender shortbread as a gift

 

I’ve been planting lots of flowers in my garden to attract bees and butterflies, and have been experimenting with different ways to use edible flowers to add fun and flavour. See more of my edible flower recipes:
Lavender Syrup Recipe

Lavender Sugar

Lemon & Lavender Cheesecake

Ginger Strawberry Cheesecake

Preserving edible flowers

Stuffed Zucchini Flowers

Crispy Zucchini Flowers stuffed with herbed ricotta

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Related

Filed Under: Gift Ideas, Kitchen, Recipes Tagged With: Edible Flowers, Gift Ideas, Lavender, Recipe

Comments

  1. Stephanie Parkes says

    April 1, 2017 at 7:36 am

    The lavender shortbread looks just lovely! What a good idea to press the word into the shortbread.

    Reply

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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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