Description
These Lavender Shortbread Biscuits are soft, buttery, and lightly floral with just the right hint of sweetness. They’re simple to make, but feel a little special once decorated with glaze and petals.
Ingredients
Units
Scale
Biscuits
- 1 cup - 250 g unsalted butter, room temperature
- 4 tsp fresh lavender buds or 2 tsp dried lavender
- 1/2 cup castor sugar
- 2 cups cake flour
Glaze
- 1 cup icing sugar
- Water, just enough to make a spreadable glaze
Optional Decorations
- Lavender petals
- Edible flowers
- Coconut
- Nut and berry chips
Instructions
- Preheat your oven to 300⁰F (150⁰C) and line a baking tray with parchment paper.
- In a food processor, blender, or even a mortar and pestle, grind 1/2 cup castor sugar + 4 tsp fresh lavender buds (or 2 tsp dried lavender) together until fine and fragrant.
- In a mixing bowl, beat 250 g unsalted butter with the lavender sugar on low speed until smooth and slightly creamy.
- Add 2 cups of cake flour and mix just until a soft dough forms. Stop as soon as there are no visible butter streaks.
- Shape the dough into a flat disc, wrap it, and chill for 30 minutes, as it will be easier to roll out later.
- Lightly flour your surface and roll the dough to about 1/4 inch thickness. Cut into rounds using a 2-inch cutter.
- Carefully transfer the biscuits to your lined tray using a spatula.
- Chill again for another 30 minutes, as it helps them keep their shape.
- Bake on the middle rack for 25 to 30 minutes, just until the edges begin to turn lightly golden, but the cookie should remain pale.
- Let the biscuits cool completely on the tray. They firm up as they cool, so don’t move them too soon.
- For the glaze, mix 1 cup icing sugar + a little water until smooth and spreadable. Start with a tiny bit of water and add more as needed.
- Spread glaze over the cooled biscuits and decorate with lavender petals, edible flowers, coconut, or nut and berry chips while still slightly wet.
Notes
Created, prepared, tried, and tested by Gail
Nutrition
- Serving Size: 1
- Calories: 170
- Sugar: 10.8 g
- Sodium: 5.6 mg
- Fat: 9.6 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20.8 g
- Fiber: 0.4 g
- Protein: 1.2 g
- Cholesterol: 22.4 mg
