Lavender Shortbread

Lavender ShortbreadThis was a spur of the moment recipe, made to use up one leftover egg yolk I had in the fridge. I’d never tried a shortbread recipe with egg yolks before, but I found that it really helped combine all the ingredients – resulting in a sturdier and less crumbly biscuit. It also gives a lovely soft and delicate texture.

I added lavender because… well, it’s one of my favourite ingredients. And such a delicate flavour works wonderfully with such a delicate biscuit!

 Lavender ShortbreadI found this beautiful French lavender at my local market. When I got home, dozens of dried lavender buds were left at the bottom of my bag and I’m going to leave them there because it smells amazing!

Lavender Shortbread

5.0 from 1 reviews
Lavender Shortbread Biscuits
Prep time
Cook time
Total time
Delicious and delicate lavender shortbread. Makes 16-20 biscuits
Serves: 20
  • 160g plain flour
  • 100g unsalted butter, chilled
  • 75g caster sugar
  • A pinch of salt
  • 1½ tsp dried lavender
  • 1 tsp vanilla extract
  • 1 free range egg yolk
  1. Preheat the oven to 170c. and line a baking tray with greaseproof paper.
  2. Blitz all the ingredients together (except to egg yolk) in a food processor until it resembles breadcrumbs. Add in the yolk and mix again until a soft dough is made.
  3. Turn the dough out onto a flat, clean surface and roll to about 1cm thick. Use a cookie cutter or upside down glass to cut out the biscuit shapes and place them onto the baking tray.
  4. Bake the cookies for 8-10 minutes, checking and turning the tray around half way through, if needed, to make sure they bake evenly.
  5. Once they are lightly golden, remove from the oven and let them cool on a cooling rack before eating. Enjoy!

 Lavender ShortbreadThese biscuits make a lovely and unique gift too, they will keep up to 3-4 weeks when kept in an air-tight tin.

Lavender Shortbread


  1. says

    I kind of hate lavendar smelling beauty products… BUT who knows maybe iI will find this tastes delicious?1 I have never tasted it before and these look really beautiful xxx

    • says

      If you don’t like the smell of lavender, you probably won’t like the taste. For me, I LOVE both the smell and the taste… so this was heaven for me. But it’s not everyones thing :-) x

  2. says

    We are shortbread-y twins this week, Amy! I made some lemony Shrewsbury biscuits last week that were a bit like this, but actually I considered adding in some lavender before deciding on lemon. It sounds like your lavender worked really well, and I love the idea of the bits that got stuck at the bottom of your bag!
    Helen @ Scrummy Lane recently posted…Greek quesadillas with tsatzikiMy Profile

    • says

      That’s funny, Helen, because I was considering adding some lemon to my lavender shortbread! It’s only that I didn’t have any on hand that I decided not to. But I can just tell they would work beautifully together in a shortbread. I’ll definitely add some lemon next time :-)

  3. says

    These look so pretty and elegant. I can only imagine how wonderful the aroma must be. I often end up with an extra egg yolk or two, particularly after making meringue frosting, so I have a feeling I’ll be trying these soon. Thanks for sharing!
    Jamie@Milk N Cookies recently posted…Lemon Coconut CookiesMy Profile

    • says

      Thanks Mariana! It was my first time using them in shortbread but I might have to use them from now on. Or just make some every time I have a spare egg yolk :-)

  4. says

    Beautiful,. they look so pretty and delicate! I love leftover bakes, they are usually the best ones in my opinion :) This is going to sound really stalkerish, but are you at the Roman baths in your profile picture? It just caught my eye as I love it there!
    Emma @ Fork and Good recently posted…Simple Sausage CasseroleMy Profile


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