Holiday Recipe Lavender Shortbread for Christmas

One of the many reasons I was thrilled to discover the Okanagan Lavender & Herb Farm was this cherished family holiday recipe for lavender shortbread.

This multi-generational, family-run operation in British Columbia, Canada, is dedicated to making quality products. From planting to the final product – the farm operations reflect the McFadden family’s dedication to environmental stewardship, supporting local business and quality production. “Wanting to avoid single-use plastics, they were the first company in North America to use 100% biodegradable, non-plastic wood-chip containers.”

The Okanagan Lavender & Herb Farm grows over 20 herbs and botanicals, including lavender, herbes de Provence (rosemary, thyme, oregano), spearmint, and lemon verbena. At the farm, each year follows a relatively steady cycle from planting to harvest to drying and distilling. As a result, their product line is vast, with over 50 items covering bath and beauty (bath salts, balms, and oils) through culinary (teas and syrups). Order online for shipping across Canada (flat rate shipping $11.95 | free shipping over $75). Alternatively, if you are in the area, stop by as they offer curbside pickup on Tuesdays and Thursdays 10 am – 2 pm.

Enjoy this seasonal recipe for the McFadden family shortbread.

Lavender Shortbread for Christmas

Okanagan Lavender & Herb Farm

Gram's shortbread is a definite favourite around our house; light, fluffy, and oh so delicious. Of course, it might have something to do with the pound of butter, but it's worth it!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine French, Provencal

Servings 2 dozen

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups flour
• ½ cup cornstarch
• 1 cup Icing Sugar
• 1 lb butter softened
• 1 tbsp Lavender Buds chopped

Instructions

 

• Cream butter until smooth. Add sugar and work together until creamy.
• Sift cornstarch and flour together (very important for a light shortbread).
• Use an electric mixer to whip ingredients together until fluffy. Gradually add the chopped lavender buds. Note: The dough is ready when the mixture breaks – beat for quite a long time.
• Drop by the teaspoon, or a cookie spritzer, onto a baking sheet.
• Bake at 325°F until light brown, about 10 – 15 minutes.

Keyword Lavender, Shortbread

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).