Recipe Revival: Lavender Shortbread

This week we are paying homage to baking, Mary Berry and the return of The Great British Bake Off  with our own recipe revival of Lavender Shortbread. So get your pinny on and start pre- heating that oven...


vintage tea




175g softened unsalted butter  / 2 tbsp fresh, unsprayed, finely chopped lavender leaves (pick the leaves off the stems to measure) /  100g caster sugar  / 225g plain flour  / 25g demerera sugar.




  • Lightly grease 2 baking trays. Put the softened butter and the lavender into a mixing bowl and beat together (this will obtain the maximum flavour from the lavender).
  • Beat the caster sugar into the butter and lavender and then stir in the flour, bringing the mixture together with your hands and kneading lightly until smooth.
  • Divide the mixture in half and roll out to form two sausage shapes 15cm (6in) long. Roll the biscuit “sausages” in the demerera sugar until evenly coated. Wrap in baking parchment or foil and chill until firm.
  • Pre-heat the oven to 160C/Fan 140C/325F/Fan 275F/Gas 3. Cut each “sausage” into about 10 slices and put them on the prepared baking trays, allowing a little room for them to spread. Bake for 15 to 20 mins, until the biscuits are pale golden brown at the edges. Lift them off the trays with a fish slice or palette knife and leave on a wire rack to cool completely.
  • Use some heart shaped cookie cutters to get the desired heart shape effect or any other shape you fancy!



Serving Suggestion - Wear with the Sioux Tea Dress for afternoon tea with the ladies!


sioux dress


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