Anolon Academy

Lavender & Lemon Shortbread

By Rebecca Sullivan


  • 1/3 cup caster sugar
  • 1 tspn culinary lavender
  • 1 tspn lemon zest
  • 125gm butter
  • 1 cup flour
  • ½ tspn salt


Preheat the oven to 170°C. 

Mix sugar, lavender, lemon in a bowl then beat at moderate speed. Add the flour and butter and mix at low speed until mixed well. 

Put the mix on a lined tray in the fridge for 20 minutes. 

Remove and roll into a 4 inch log. Chill for a further 45 minutes in the fridge. 

Cut into thin rounds and place onto a lined tray. 

Place in the oven for 20-25 minutes until brown around the edges. 

Cool for a few minutes then place on a wire rack and cool for a further ten minutes or so. 

Store in an airtight container for up to a week. 

Put into an old vintage tin with some baking paper for a great gift to your Gran and Grandpa.

Makes 12 biscuits