Lavender & Lemon Shortbread

By: Rebecca Sullivan

  • Serves: 12


  • 1/3 cup caster sugar
  • 1 tspn culinary lavender
  • 1 tspn lemon zest
  • 125gm butter
  • 1 cup flour
  • 1/2 tspn salt


  1. Preheat the oven to 170°C.
  2. 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.
  3. Put the mix on a lined tray in the fridge for 20 minutes.
  4. Remove and roll into a 4 inch log. Chill for a further 45 minutes in the fridge.
  5. Cut into thin rounds and place onto a lined tray.
  6. Place in the oven for 20-25 minutes until brown around the edges.
  7. 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