Lavender Shortbread

Lavendar Shortbread 1Shortbread, what buttery bliss.  I absolutely adore shortbread.  This recipe is one of the best, just soft enough to give a pleasant chew but has a delightful crunch.  I prefer my shortbread a bit on the softer side than most bakery versions.  This recipe is my favorite by far.  I had some lavender from the CSA so I made a lavender version, but these would be equally spectacular with simply butter.

Lavender Shortbread

adapted from Smitten Kitchen and Joy the Baker


  • 12 Tbsp (1 1/2 sticks) unsalted butter, melted, warm
  • 6 Tbsp granulated sugar, separated
  • 1 Tbsp lavender
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • sugar for sprinkling
  • Turbinado, Demerara or granulated sugar for sprinkling


  1. Line an 8 ich pan with aluminum foil, leave an overhand on two opposite sides
  2. Using a mortar and pestle, grind the lavender and 1 tablespoon of the granulated sugar until fragrant
  3. In a bowl, combine the melted butter with 5 tablespoon sugar, lavender sugar mixture, vanilla and salt.
  4. Add the flour and mix just until incorporated.
  5. Pat and spread the dough evenly in the pan. Let rest for at least 2 hours, or overnight (no need to refrigerate).
  6. Position a rack in the lower third of the oven and preheat the oven to 300 degrees F.
  7. Bake the shortbread for 45 minutes.
  8. Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with sugar. Let the shortbread cool for 10 minutes.Lavendar Shortbread 4

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