We recently returned from a visit to Bermuda where in the hotel tea is served every afternoon with sweet treats along side. This lavender shortbread would fit perfectly on the hotel menu for tea time. With the inclusion of lavender, the ordinary shortbread becomes something special and worthy of savoring while sitting down to enjoy a cup of tea.
I have not baked with lavender before and was happy to learn that it grows well in Colorado. I hope to plant it at my house too. Only some varieties of lavender are for culinary purposes so be sure to check which type you have locally.
This recipe for lavender shortbread is originally found on the Food Network’s site. There are only a few ingredients and the shortbread was easy to make. I plan to experiment with other flavors of shortbread—citrus, rosemary, and brown sugar were three other recipes highlighted on the Food Network site. Let me know if you have baked with lavender and what you make, I’d love more ideas!
- 8 TB butter
- 1/4 cup sugar plus 2 TB
- 1 c flour
- 1/4 c cornstarch
- 1/4 tsp salt
- 2 TB lavender
Beat the butter until fluffy then add the sugar slowly until well mixed.
Separately combine the other dry ingredients.
Turn the mixer to low and add the dry ingredients until just incorporated. Push the dough with your fingers right into the parchment lined 8 x 8 pan.
Refrigerate for 30 minutes before poking the dough all over with a fork.
Sprinkle 1 tablespoon of sugar on the shortbread then bake at 350 degrees F for 30 minutes.
Add the last tablespoon of sugar to the top just as you take the shortbread from the oven. Let cool for 5 minutes before slicing into squares. Allow the shortbread to continue to cool completely in the pan.
Recipe originally found on the Food Network.
Serving Size:1 square
Amount Per Serving:Calories: 93 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 82mg Carbohydrates: 9g Fiber: 0g Sugar: 2g Protein: 1g