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!
- 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.