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+ servings

Lavender Lemon Shortbread

A lovely treat for Spring
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: 12
Calories: 255kcal

Equipment

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

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)

Nutrition

Calories: 255kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 196mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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