Description
Delight in the elegant simplicity of these buttery lavender shortbread cookies, featuring a tender crumb and a subtle floral aroma. This classic recipe uses a sturdy foundation to create a sophisticated treat perfect for tea time or gifting.
Ingredients
- 1 1/2 cups (340g) salted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 tablespoons culinary lavender buds
- 1 teaspoon pure vanilla extract
- 4 cups (500g) all-purpose flour
Instructions
- Grind the culinary lavender into a fine powder using a mortar and pestle or a spice grinder.
- In a stand mixer with a paddle attachment, cream together the softened salted butter, sugar, and ground lavender until well combined.
- Stir in the vanilla extract until just incorporated.
- Gradually add the all-purpose flour on low speed until the mixture forms a cohesive dough that pulls away from the bowl.
- Roll the dough out on a lightly floured surface to a thickness of 1/2 inch (1.25 cm).
- Cut into desired shapes and place on a baking sheet, then refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes until the edges are a very light golden brown.
- Cool completely on the baking sheet to allow the structure to set before serving.
Notes
To ensure the best texture, always weigh your flour with a kitchen scale to avoid a dry cookie. If your dough feels too warm during the cutting process, return it to the fridge for 10 minutes to maintain sharp edges and prevent spreading in the oven.
- Prep Time: 1 hour 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: British