Lavender shortbread

I’ve been making these melt-in-the-mouth delights since I first opened The Little Herb Cottage (my first herb business which featured a specialist herb shop and herb nursery). They have always been met with oohs and ahs, and once with a “yuck”, but Lavender is not everyone’s cup of tea! 😀


  • 1 tsp fresh lavender leaves, chopped
  • 1 tsp lavender flowers, removed from spikes
  • 110g butter, cold and cubed
  • 30ml castor sugar
  • 100g cake flour
  • 50g semolina flour
  • extra castor sugar and lavender blossoms – optional


  1. Pulse the flours and sugar together in a blender and then add the lavender and pulse once or twice more until everything is mixed through.
  2. Add the butter, cubed, and process until the dough looks like fine breadcrumbs.
  3. Knead the dough until it just comes together.
  4. Roll the dough into a cylinder shape, roll it in castor sugar and a few more lavender flowers (optional)
  5. Refrigerate for at least 30 minutes.
  6. Preheat oven to 180C
  7. Slice half a centimeter biscuits from the cylinder, place on a baking sheet and bake in preheated oven for 12 minutes or until just golden.


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