Lavender Shortbread

I had a few friends coming for dessert on Friday night and I had 2 hours to come up with something that suited the very hot weather we’re having at the moment.

I opted for a strawberry and banana milkshake but I wanted to have some biscuits to serve with. I tumbled upon a shortbread recipe and I decided to add some dried Lavender for a nice summery twist. It was a winner! The Lavender added a nice herbal more so than floral tone to the crisp and buttery biscuits. Everyone had second helping!



165g salted butter
85g caster sugar
200g plain flour
15g cornflour
35g rice flour (make it yourself in Thermomix: blitz 1 min/speed 10)
1/4 tsp sea salt
Dried Lavender flowers


  1.  Preheat the oven at 170C
  2. Cream the butter, sugar and salt 50 sec/speed 4.
  3. Place a sieve on the TM bowl and weigh in the flour, cornflour and rice flour.
  4. Sieve through and knead for 1 min.
  5. Tip out and roll to 1cm thick (if too soft to roll, place in the fridge for 20 minutes) and cut out shapes with a cookie cutter. Sprinkle with Lavender flowers and press them down on the dough. I used financier silicone moulds that I sprinkle with the Lavender first, then I spooned in the dough and pressed down with my fingers to fill the mould.
  6. Bake for 20 minutes (they should be golden) and leave to cool completely before serving. They will be still soft when out of the oven but will crisp up when cool.

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