Lavender Shortbread Cookies
 
Prep time
Cook time
Total time
 
A delicately flavoured shortbread cookie, perfect for afternoon tea!
Author:
Recipe type: Cookie
Serves: 20
Ingredients
  • ¾ lb unsalted butter, room temperature
  • 1 cup granulated sugar, extra for sprinkling
  • 1 Tbsp culinary lavender
  • 1 tsp vanilla extract
  • 3½ cups flour
  • ¼ tsp salt
Instructions
  1. In a cleaned coffee grinder, grind up the culinary lavender. If you don't have a coffee grinder available you can finely chop it with a kitchen knife.
  2. Using the paddle attachment on a standing mixer (or using a good ol' bowl and spoon, I'm lazy), mix together the butter and sugar until combined. Add vanilla and finely chopped lavender and mix.
  3. In a medium mixing bowl, sift together the salt and flour. Add to the stand mixer and mix until a dough forms.
  4. Turn dough out on to a floured surface and roll into a log roughly 6 centimetres in diameter. (I flattened each side on my counter to form little squares but you can keep it round if you prefer a circular cookie). Cover in plastic wrap and refrigerate for at least 1 hour or as long as overnight.
  5. Preheat oven to 350.
  6. Using a sharp knife, slice the log of dough into ¼ inch thick slices. Place slices on an ungreased baking sheet and bake for 10-12 minutes.
  7. Allow cookies to cool to room temperature and then sprinkle the tops with granulated sugar or lavender sugar.*
Notes
* Lavender sugar can be made using the same method as one uses for making vanilla sugar. Simply stuff a pouch with dried lavender buds and store it in a small jar with some granulated sugar. The sugar will pick up the aroma of the lavender and can be used to add extra flavour to baked goods and teas.
Recipe by Port and Fin at https://portandfin.com/lavender-shortbread-cookies/