Lemon Lavender Shortbread Recipe

A traditional Scottish biscuit that you can pack full of flavours, shortbread is remarkably straight-forward to bake in your own home. Here we explain how to create a rich and buttery shortbread with zesty lemon and a hint of spring.

Lemon and lavender shortbread in bowl, lemon slices and teapot.


  • 120g (1 cup) flour
  • 1/4 teaspoon salt
  • 60g (just over 1/4 cup) granulated sugar
  • 1 1/2 teaspoons lavender
  • 1 teaspoon finely grated lemon peel
  • 110g (just under 1/2 cup) unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • Pure cane sugar for sprinkling


Stir the flour and salt together in a small bowl and set aside.

Lightly grind one tablespoon of sugar together with the lavender and lemon peel.

Pour the lavender mixture, the remaining sugar and the butter into a large bowl and stir until smooth. Add the vanilla extract.

Add the flour and salt into the mixture and stir until a paste is formed. Shape into a disc and wrap tightly in plastic wrap. Place in the fridge for 30 minutes.

Line a large baking sheet with baking paper, and put aside. Roll out the dough until it is around 5-6mm thick. Cut into shapes and place on the prepared sheet.

Sprinkle with a little cane sugar, then put in the fridge for 15 minutes.

Preheat the oven to 160°C/Gas Mark 3/325°F.

Bake the shortbread for 12-14 minutes until lightly browned on the edges. Let cool on the tray for five minutes. Your shortbread can then be kept in an airtight container for up to five days.

11 Feb 2021(last updated)

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