Description

These thick, buttery shortbread cookies feature a bold floral punch from finely crushed lavender and a decadent white chocolate dip. It is the perfect modern twist on a classic tea biscuit for those who love vibrant flavors and rich textures.

Ingredients

14 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/3 cup powdered sugar
1/4 to 1/2 teaspoon culinary dried lavender
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Melted white chocolate, for dipping

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Instructions

Grind the dried lavender using a mortar and pestle or the back of a spoon until fine.
In a large bowl, beat the room-temperature butter with granulated sugar and powdered sugar until creamy.
Mix in the crushed lavender and vanilla extract.
Add the flour and salt, mixing just until a cohesive dough forms.
Shape the dough into a rectangular block (approx. 7x2x1.5 inches), wrap tightly in plastic, and chill for 1 to 2 hours.
Preheat the oven to 300°F and line a baking sheet with parchment paper.
Slice the cold dough into 1/4-inch thick slabs and place them on the sheet.
Poke the centers of the cookies 3-4 times with a fork.
Bake for 12-17 minutes until edges are barely tan, then cool completely on the tray.
Dip half of each cookie into melted white chocolate and let it set.

Notes

To achieve the cleanest slices, use a very sharp knife while the dough is still firm and cold from the refrigerator. If you are new to floral flavors, start with 1/4 teaspoon of lavender to ensure the taste is not too overwhelming. Ensure the cookies are completely cooled before dipping to prevent the chocolate from sliding off.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American