Lavender has been documented in recipes for more than two and a half thousand years. It is no wonder then that it has always been a garden staple, whether growing in pots on a patio or bordering a winding path.
Sweet or savoury?
Historically English lavender was most commonly used as a savoury herb, in dried form or vinegars, as a substitute for rosemary - a close relative. In more recent years, lavender has made somewhat of a comeback paired with sweeter foods where it’s intense flavour can be showcased on its own.
This lavender shortbread is heaven for floral fans, and the colourful flowers also decorate the tops, turning a rather plain staple into something much more interesting.
Fresh or dried
Either fresh or dried lavender can be used, but it’s important to bear in mind that dried flowers are more potent. Once cooled, the shortbread will keep in an airtight container for up to two weeks. Try storing a sprig of fresh lavender in with them to boost their flavour.
Makes 16 small shortbread rounds
- 175g Plain flour
- 50g Caster sugar
- 125g Butter, cubed
- 1 tsp Lavender flowers *
* Use flowers specifically grown for consumption.
- Preheat an oven to 160 degrees Celsius. Prepare a lined baking tray.
- Begin by soaking the lavender flowers in one teaspoon of water. Set to one side.
- In a mixing bowl, stir together the flour and sugar. Add the cubed butter and begin to rub the ingredients together. Once well combined, the mixture will begin to come together.
- Turn out on to a lightly floured surface and roll out until 1cm thick.
- Drain the lavender flowers and scatter them over the top of the biscuit dough, gently pressing them in with a flat palm. Using a biscuit cutter, cut in to 16 small circles. Lay out on the baking tray.
- Bake for 15 minutes or until the shortbread is light golden in colour.
- Transfer to a cooling rack. Once cool, store in an airtight container for up to two weeks, or two months if kept in the freezer.