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Lavender Shortbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A good twist to a traditional recipe for a fragrant tasty shortbread.

A good twist to a traditional recipe for a fragrant tasty shortbread.

Ingredients

Serves: 24

Metric Cups
  • 4 sprigs lavender (no flowers)
  • 25 grams granulated sugar
  • 150 grams butter
  • 75 grams caster sugar (extra for sprinkling)
  • 200 grams plain flour
  • 4 sprigs lavender (no flowers)
  • 1 ounce granulated sugar
  • 5 ounces butter
  • 3 ounces superfine sugar (extra for sprinkling)
  • 7 ounces all-purpose flour

Method

Lavender Shortbread is a community recipe submitted by Rose H and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Strip the lavender leaves from the stems to make a heaped tablespoonful. Add the granulated sugar and whizz them in a processor. Set aside until required.
  • Chop the butter into the processor bowl, add the caster sugar and whizz until soft and light. Add the flour andthe lavender/sugar mix and process again until a dough forms.
  • Turn onto a floured surface and shape into a sausage approx 2"/5cm diameter. Wrap tightly in foil or film and place in the refidgerator for at least a couple of hours until firm/or overnight.
  • Heat the oven to 190 deg C/375 deg F/Gas 5.
  • Taking a sharp knife slice off the dough into discs approx 1/4" thick and place onto a greased baking sheet. Bake for 8 - 10 minutes until pale golden colour.
  • When baked remove from the oven onto a cooling rack and sprinkle with the remaining sugar. Once cool store in an airtight container.
  • Strip the lavender leaves from the stems to make a heaped tablespoonful. Add the granulated sugar and whizz them in a processor. Set aside until required.
  • Chop the butter into the processor bowl, add the superfine sugar and whizz until soft and light. Add the flour andthe lavender/sugar mix and process again until a dough forms.
  • Turn onto a floured surface and shape into a sausage approx 2"/5cm diameter. Wrap tightly in foil or film and place in the refidgerator for at least a couple of hours until firm/or overnight.
  • Heat the oven to 190 deg C/375 deg F/Gas 5.
  • Taking a sharp knife slice off the dough into discs approx 1/4" thick and place onto a greased baking sheet. Bake for 8 - 10 minutes until pale golden colour.
  • When baked remove from the oven onto a cooling rack and sprinkle with the remaining sugar. Once cool store in an airtight container.
  • Additional Information

    Delicious on their own, or served with vanilla ice cream.

    Delicious on their own, or served with vanilla ice cream.

    Tell us what you think

    What 1 Other has said

    • Made these today for the first time. Beautiful, delicious shortbread. Pressed fresh lavender flower into the cookies before baking.

      Posted by peicook on 6th August 2013
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