Name: Lavender Lemon Shortbread
Prep time: 10 min
Cook time: 40 min
Total time: 75 min
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

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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

A lovely treat for Spring

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Prep Time: 10 minutes

Cook Time: 40 minutes

Chill Time: 25 minutes

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: Scottish

Keyword: biscuit, lavender, lemon, shortbread, Spring treat

Servings:

Calories: 255kcal

Equipment

Mortar and Pestle
pastry blender
1 large bowl
zester
wax paper
parchment paper
11x7 baking dish
wire rack

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

US Customary - Metric

Instructions

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)