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Lavender shortbread cookies

Are you a fan of classic shortbread? This twist on the classic shortbread recipe is made with only a few ingredients. These lavender shortbread cookies are very easy to make because all you have to do is press the dough into a pan to bake them! No dough rolling or rolling pins required!

Classic shortbread cookies- lavender shortbread cut into triangles and dipped in white chocolate

Classic shortbread cookies

I feel like a lot of us don’t know what shortbread cookies are and sometimes we use the word shortbread incorrectly to name other types cookies. Here’s what you need to know about shortbread.

What are shortbread cookies?

Shortbread are traditionally made from only three (3) ingredients: butter, sugar and flour. Some shortbread aficionados won’t even add salt. I do. Recent variations include adding an egg or two to the recipe, leading to a sturdier cookie, or even a little milk. Again, purists will argue that it’s not a shortbread cookie if it contains eggs or milk. The ratio of the three main ingredients is the key to good shortbread. Most good recipes follow a 1-2-3 ratio of ingredients, meaning 1 part sugar, 2 parts butter, 3 parts flour, by weight. I’ve had a lot of success with this ratio, which yields what I believe to be the best shortbread cookies. To learn more about ratios, I highly recommend reading the book Ratio by Michael Ruhlman (get it on Amazon).

Why do they call them shortbread?

Shortbread are rich and buttery. And it’s funny to think that the shorter the shortbread, the higher the butter content. Seems contradictory to me. However, according to the Oxford Dictionary, short actually refers to a high proportion of fat resulting in crumbliness of a pastry. So, the shorter the cookie, the more crumbly it is, and the more crumbly it is, the more butter it contains. The amount of butter in a recipe is therefore crucial: a little “too much” and you may end up with cookies that, although sublimely buttery, just fall apart in your hands (if this happens, don’t panic! Crumbly shortbread may be difficult to store and serve, but they are still highly edible. Or better yet, crumble over ice cream—nobody will complain!).

 

A note on flavoring

I added lavender to a classic shortbread cookies recipe. That’s entirely optional. I love lavender, but not everybody is a fan and that’s okay. Follow the recipe below but skip the lavender to make them plain if you prefer. Or you can try a different dried herb or spice. You can get really creative with this basic shortbread recipe, as long as you keep the ratio of ingredients intact.

Is lavender edible?

Though lavender is used to scent sachets of potpourri, the flower is actually edible. Besides being used to make rooms and clothes smell good, dried lavender is often added to baked goods, such as cupcakes and icings. Make sure to buy culinary lavender so you know it’s edible (and not laced with perfume). Culinary lavender is sold as blossoms usually and you will probably find culinary lavender in the loose leaf tea aisle or the spice aisle of many stores. The blossoms are tiny, their color, a vibrant blueish-purple. They have a very floral aroma, which carries through when you bake with it.

Press shortbread cookie dough into a tart pan with a crinkled edge, score, bake, and cut again for perfect triangle shortbread wedges

 I decided that the best method to get lavender into the shortbread would be to first cream the lavender and the butter together, hopefully lightly infusing the butter with some of the lavender essence, before adding the dry ingredients. I followed a basic 1:2:3 ratio of sugar/butter/flour to make these lavender shortbread cookies. The recipe yields a very crumbly-textured dough, much like the texture that many pie crust doughs have. All you have to do is dump the crumbs into a removable-bottomed tart pans and press them down with a glass (watch the video below!).

Lavender shortbread cookies dipped in white chocolate

I scored the shortbread (or rather I sliced through to the bottom just to be sure), docked them with a fork and popped them into my preheated oven. I baked these shortbread cookie wedges at 350ºF. Some shortbread purists may argue that shortbread should be baked at a lower temperature to keep them from colouring in the oven. I like my shortbread a little golden around the edges. Adds flavour. After 5 minutes of cooling in the pan on a wire rack, I re-cut the shortbread along the lines and let them cool completely before unmolding the shortbread wedges. I then dipped the sides of each shortbread triangle in melted white chocolate and sprinkled a few dried lavender blossoms on each. This is entirely optional. I happen to love white chocolate.

Perfect shortbread wedges- lavender shortbread cookies cut into triangles and dipped in white chocolate

The lavender truly comes through in this shortbread cookie recipe: floral, but not too floral, buttery, not too sweet. These shortbread have a crumbly, sandy texture, just the way a traditional shortbread should be.

Lavender shortbread cookies

This recipe is a fun lavender twist on the classic shortbread cookie and it's made in the easiest way possible! The dough is pressed into a scalloped edge tart pan and sliced into shortbread triangle wedges before baking for perfect shortbread cookies!

Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 367 kcal
Author Janice

Ingredients

  • 230 grams butter 1 cup
  • 1 tbsp dried lavender make sure it's edible, culinary grade lavender and not potpourri!
  • 100 grams granulated sugar 1/2 cup
  • 250 grams all-purpose flour 2 cups
  • 1/2 tsp fine kosher salt

Optional ingredients

  • 150 grams melted white chocolate 1 cup
  • Dried lavender for garnish

Instructions

  1. Preheat oven to 350°F.

  2. In the bowl of an electric mixer, cream the butter and lavender for 1 minute.
  3. Add sugar and mix, scraping down sides of mixer as needed, until mixture is creamy.

  4. Add flour and salt, and mix on low until the dough is crumbly.
  5. Pour crumbs into a 9-inch tart pan with removable bottom. Press with the bottom of a glass to form a firm, even layer. Cut/score into 8 wedges and dock with a fork.

  6. Bake for 30-40 minutes, rotating at least once to ensure that they bake evenly (keep an eye on them to make sure that they do not brown too much). The edges will be lightly golden.

  7. Remove from oven and let cool slightly before re-cutting along the scored lines.
  8. Let cool completely before removing the slices from the pans.
  9. Dip or brush each slice with melted chocolate. Sprinkle with a few lavender blossoms.

Recipe Notes

For this recipe, I used the 9-inch tart pan from this Wilton set that you can buy on Amazon.

Please note this post contains affiliate links to Amazon. If you buy a product I recommend, I will get a small commission, and the price you have to pay will not change in any way.

Lavender shortbread cookies dipped in white chocolate and sprinkled with lavender buds

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7 Responses to Lavender shortbread cookies

  1. Magic of Spice July 10, 2010 at 3:18 am #

    This is a great recipe…I love cooking with lavender:)

  2. The Housewife July 10, 2010 at 8:48 am #

    These are gorgeous and how innovative that you paired lavender with the shortbread! So pretty!

  3. baking.serendipity July 10, 2010 at 1:21 pm #

    I love shortbread! The lavender pairing sounds fantastic!

  4. C&C Cakery July 11, 2010 at 12:37 am #

    I love herbs and cookies! Rosemary shortbread is one of my favourites (especially with some walnuts added in) – I’ll have to try lavender next time!

  5. Lynn July 11, 2010 at 3:33 am #

    I think I might make these just to have the smell of cookies and lavender in my apartment at the same time!

  6. TeenieCakes July 11, 2010 at 5:22 pm #

    I haven’t come across lavender…need to find some as I’m seeing wonderful recipes like this one that uses it. Lovely shortbread – shortbread is a classic good anytime of the year and any time of the day! Thanks for sharing this.

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