Cakes & CookiesChef Liz ThompsonDessertProvencal RecipesTaste

Lavender Shortbread a Sweet Provencal Treat

The following recipe for lavender shortbread is my Provencal take on the Scottish classic. However, let’s start with an introduction to baking with fresh lavender. I love nothing more than throwing a handful of fresh lavender or any other herb into my baking. It takes me to simpler times with fewer processed foods.

Baking with Lavendar Liz Thompson

Personally, I love lavender in particular because of its wonderfully aromatic smell, taste and colour. It can be infused in sugar with a food processor, which releases the natural oils and sends out a heavenly smell akin to standing in the middle of a lavender field. Infuse lavender into heavy cream for custards. Use the custard base in recipes such as crème brulée, ice cream or even imagine a wonderful lavender crème anglaise over poached salmon. You can also infuse things like cream cheese, butter, goat cheese for a unique spread. The possibilities are based solely on taking your favourite recipe and adding a new dimension.

The important thing about using fresh lavender is to make sure that it is organic and has not been sprayed with any pesticides or grown with any fertilizer that is not consumer-friendly. Should you not have access to fresh lavender, you can use dried but make sure it is culinary. And also, use only about ¼ the suggested amount as dried herbs are more potent than fresh. You don’t want your wonderful baked goods to taste like perfume!

Lavender Shortbread a Sweet Provencal Treat

Lavender Shortbread

blankLiz Thompson
This recipe takes my classic shortbread recipe and adds a new flavour and colour dimension, both natural, by adding Fresh Lavender. Processing fresh lavender flowers with sugar releases the natural oils to create a heavenly smell and colour of our beloved lavender, an herb thought of mostly for perfumes and now for our culinary delight. Close your eyes, and you will think you are in a lavender field!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine French, Scottish
Servings 24 cookies


  • 3 cups All-Purpose Flour
  • ¾ cup Granulated Sugar
  • 1 ½ cups Unsalted Butter cold, cut into cubes
  • handful Fresh Lavender*


  • Preheat the oven to 350°F (175°C).
  • In a food processor, process the sugar and a handful of Lavender Flowers. Process until fully incorporated and the Lavender you see is just tiny “flecks.” The sugar will turn a beautiful light lavender hue.**
  • In a stand mixer or by hand, cream the butter and Lavender-infused sugar until well blended, scraping down the sides as needed.
  • Add in flour and beat until well blended.
  • Scrape down the sides of the bowl.
  • Place half of the shortbread dough on parchment paper and roll into a “log” approximately 2” wide. Refrigerate wrapped in parchment paper or plastic wrap for a few hours until firm enough to slice.
  • Remove from refrigerator and slice into ½” thick cookies and place on a lined baking sheet.
  • Bake approximately 15 minutes or until slightly golden brown on the bottom and the surface “springs back” to the touch; the cookies will continue to bake after removed from the oven so you do not want them to be completely firm.


*If you do not have fresh lavender available, you may purchase culinary-grade lavender from spice companies such as Olive Nation.
**It is suggested that you make more infused sugar than you need for this recipe and use it for other recipes such as Lavender Lemon Pound Cake, Lavender Simple Syrup, Lavender Ice Cream; the possibilities are endless! Make sure to store the sugar in a tightly sealed container or glass jar; to avoid the sugar from hardening; if it does, place it back in the food processer and reprocess.
Keyword Dessert, Lavender, Shortbread
Tried this recipe?Let us know how it was!

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Liz Thompson

Liz Thompson

Liz Thompson, a native New Yorker, started her first career in Advertising and Product Management after receiving her MBA in Marketing and Finance from Fordham University before she switched gears and attended the French Culinary Institute to become a pastry chef, which has been her career path for the last 25 years. She worked in New York restaurants for a few years before moving to Los Angeles to do an internship with Michelle Richard at Restaurant Citrus.

After that, Liz did a quick stint with Food & Wines from France doing wine and food pairings, worked at Tryst Restaurant, then moved to Checkers Hotel, a 5-star hotel, as a pastry chef, for 5 years. She then went out on her own and opened “The Pig, Memphis Style BBQ” in West L.A. and Universal City Walk as co-owner, which received accolades in The New York Times, Newsweek, Bon Apetit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine 3 years in a row.

Liz then taught pastry and restaurant management at The Art Institute of California for 4 years before moving on to Recipe Formulation and New Product Development, which has become her passion.

Discover Liz Thompson's Creative Culinary Solutions on her website,

Liz loves to hyper-focus on one ingredient and create countless different recipes, such as Baking with Herbs. The natural flavours of fresh herbs enhance baked goods. Liz takes basic recipes, and infuses them with fresh herbs and create a different flavour intensity with very little additional work.

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