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.
- 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.