BAKING cookies

Buttery Lavender Shortbread

December 26, 2010

Buttery Lavender Shortbread

December has got to be the best month for a food blogger, with the season being perfect for rich breads, lots of cookies and elaborate meals. And that makes me feel really bad because I haven’t done justice to the month.

While the weather in Bombay has been nothing but charming, and perfectly conducive for indulging in all sorts of winter-y pleasures (I even had to shut the windows one night!), I haven’t quite got the chance to sit back and enjoy the season and join in the merriment. With the bake sale, assignment deadlines and some very fun things in the works, baking new things took a back seat. A pity, I know.

My recipe file with ideas for blog posts to share with you is bursting at the seams, and I cannot wait to share all those things with you. Today, I’m sharing with you the recipe of the lavender shortbread I made for the bake sale. While the recipe is based on the lavender shortbread I made a long time ago, I tweaked it just a bit to showcase the buttery-ness of the cookie, as well as added a tad more lavender (yes, because it’s Christmas!). It’s my current favoruite snack and I’ve made it twice since the bake sale already because it’s not overtly sweet and I have tonnes of lavender in my pantry.

Buttery Lavender Shortbread

Buttery Lavender Shortbread
Yeild: 24 cookies

Note: It’s imperative that you rub the sugar and lavender together for the fragrance of the lavender to shine through. Also, if you’re using unsalted butter, I’d encourage you to add ½ tsp of salt  (stir it in with the flour)– it gives it such a well rounded flavour.

100g vanilla sugar (ground till fine)
2 tsp lavender
200g butter
300g flour
More butter for brushing the top of the cookie

Equipment: A rectangular tart pan (12 x 8 inches)

  1. Preheat oven to 325F/170C.
  2. Rub the vanilla sugar with the lavender until it’s fragrant. To give it a citrus-y flavour you could even add in some lime zest at this point.
  3. In a bowl mix the butter and sugar until light and slightly fluffy.
  4. Fold in the flour until evenly mixed.
  5. Transfer to the tart pan and press the dough down to an even layer.
  6. Brush the top with melted butter.
  7. With a knife, cut the dough into 24 pieces, and then pierce the pieces with a fork (so the cookie doesn’t fluff up).
  8. Bake for 25 minutes or until slightly golden.
  9. Cut pieces when it’s still warm along the lines that were made earlier.
  10. Transfer to a rack to cool. Eat up.


  • Reply Jyotika Purwar December 26, 2010 at 12:53 PM

    you make it sound so simple.. im going to dream abt this all day.

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  • Reply thecoffeesnob December 26, 2010 at 6:27 PM

    I know exactly what you mean- December’s one of my favourite months but I haven’t been able to baste in it thanks to never-ending work!

    These look really good by the way- I’ve admittedly been hesitant to jump on the lavender bandwagon- it always conjures images of soap in my head- but you’ve got me strangely intrigued by what these taste like.

  • Reply rajasree December 26, 2010 at 10:02 PM

    Wow, its looks yummy. From where did u get lavender?

  • Reply rajasree December 26, 2010 at 10:25 PM

    Can i get it in india?

  • Reply Lisa@ButteryBooks December 27, 2010 at 2:35 AM

    Lavender in shortbread? Delicious! In Texas, there are lavender farms galore so I will have to try this one.

  • Reply Sanjeeta kk December 27, 2010 at 12:48 PM

    Crisp and delicious shortbread!

  • Reply Anna@Tallgrasskitchen December 28, 2010 at 8:34 AM

    I bet these are wonderful with tea!

  • Reply tasteofbeirut December 30, 2010 at 12:02 PM

    I have had a bag of lavender dried from our garden for years; wish I knew then what I know today! thanks for a great cookie and useful tips.

  • Reply Debbie January 3, 2011 at 11:59 PM

    How unusual! I’ve never cooked with lavender before, so I must try this. It looks delicious!

  • Reply Erika Beth January 4, 2011 at 12:50 AM

    I love cooking with lavendar. This might have to be my next recipe with lavendar that I try. :)

  • Reply Amee August 11, 2013 at 10:05 PM

    Can I substitute dried rose petals for lavender? Think it’ll work?

    • Reply Shaheen August 18, 2013 at 4:00 PM

      Of course you can, but I’d suggest using dried rose petals because I’m worried fresh ones might bruise while working into the dough and then eventually brown while baking.

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