Name: Lavender and lemon shortbread cookies
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 24 servings
Cuisine: European
Ingredients: 225 g soft unsalted butter; 100 g caster sugar (plus 2 tbsp for finishing); 300 g plain flour; 1 tsp culinary lavender buds, finely chopped; Zest of 1 lemon; ¼ tsp fine sea salt; 1 tsp vanilla extract

I

Ingredients for 24

Scale

225 gsoft unsalted butter
100 gcaster sugar (plus 2 tbsp for finishing)
300 gplain flour
1 tspculinary lavender buds, finely chopped
Zest of 1 lemon
¼ tsp fine sea salt
1 tspvanilla extract

II

Method

I
Preheat oven to 160°C (325°F). Line two baking sheets with parchment.
II
Cream the butter with the 100 g sugar until pale and fluffy (~3 minutes with an electric mixer).
III
Beat in the vanilla, lemon zest, and chopped lavender.
IV
Add the flour and salt. Mix on low until just combined into a soft dough — do not overmix.
V
Turn out onto a lightly floured surface. Shape into a 4 cm-thick log, wrap in cling film, chill 30 minutes.
VI
Slice the log into 1 cm rounds. Arrange on the sheets, 2 cm apart.
VII
Bake 16–18 minutes, until pale gold at the edges but still soft-looking on top.
VIII
Sprinkle with the remaining sugar while warm. Cool on the tray for 10 minutes before transferring to a rack.

III

Notes & variations

Use only certified culinary lavender — floristry lavender is treated with chemicals. A little goes a long way; too much makes cookies taste like soap. Keeps 5 days in an airtight tin.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

IV

Featured from the herbarium

1 plant

Lavender

Lavandula angustifolia

main

V

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