Nothing announces the sunny, warm day of Spring like lavender. I decided to perk up my shortbread with a blast of citrus and lavender.
This buttery, lemony, sweet, floral shortbread is not only delicious; it’s really easy to make.
Lavender Lemon Shortbread
255kcal
Ingredients
- 1 tsp dried edible lavender ground
- 1 1/2 tsp lemon zest
- 1 cup unsalted butter softened
- 2 cups all purpose flour
- 1 tsp salt
- 2/3 cup sugar
Equipment
- Mortar and Pestle
- wax paper
- 11x7 baking dish
- wire rack
Method
- Put softened butter into a large bowl
- Grind lavender to a powder
- Zest lemon (one large lemon usually yield enough for 1 1/2 teaspoons of zest). Helpful tip, zest over a paper towel for easy clean up
- Add lavender and lemon to softened butter
- Add sugar, salt and flour
- Using the pastry cutter, blend ingredients together until crumbly
- Lay on piece of wax paper over the top of the bowl, then a second in a crisscross fashion. Turn the bowl over carefully onto the wax paper
- Roll dough into first piece of waxed paper carefully, then wrap in second piece
- Knead gently about 5 or 6 times. Do not overwork the dough
- Preheat oven to 325°
- Place in the fridge for 20-25 minutes
- Grease baking dish and line with parchment paper
- Place dough in the bottom of the pan and gently press into the bottom with fingers until a uniform level
- Bake for 35-40 minutes
- Carefully remove dish from oven and let sit for 10 minutes. Lift shortbread out of pan by the sides of the parchment paper
- Let cool on a wire rack for 45 minutes, then cut carefully into bars. I typically cut into 12 bars, but you can cut into smaller pieces for a higher yield (up to 24 bars)
Nutrition
Calories255kcalCarbohydrates27gProtein2gFat16gSaturated Fat10gTrans Fat1gCholesterol41mgSodium196mgPotassium27mgFiber1gSugar11gVitamin A474IUVitamin C1mgCalcium9mgIron1mg
