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Lavender Shortbread

Fragrant shortbread made with lavender sugar, serve with delicate Darjeeling tea for an elegant afternoon tea or give them as presents.

Ingredients: for 12-15 shortbread
100g butter, softened
50g lavender sugar plus a little extra
100g plain flour
50g semolina

  1. Preheat the oven to 180oc/gas mark 4. Cream the butter and lavender sugar until it’s light and fluffy and drops off the end of the spoon easily.
  2. Fold in the flour and semolina to form a soft dough.
  3. Sprinkle a clean work surface with a little flour, our use baking parchment.  Roll out the shortbread to the thickness of a £1 coin and cut out shapes, transfer to a greased baking tray and bake for 15-20 minutes until pale gold.  Repeat until all the dough has been used up.
  4. Remove the tray from the oven and leave to cool, once cool transfer to a cooling rack and sprinkle with a little lavender sugar.

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