Delicate, buttery shortbread cookies infused with floral lavender and sweet honey. These elegant cookies are lightly crisp on the edges, tender in the center, and perfect for tea time or gifting.
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Step 1
Prepare dough
Cream butter and powdered sugar until light and fluffy, then mix in honey, vanilla extract, and lemon zest.
Step 2
Add dry ingredients
Gradually add flour, salt, and crushed lavender, mixing until a soft dough forms.
Step 3
Chill dough
Shape dough into a disk or log, wrap in plastic, and chill for 30–60 minutes until firm.
Step 4
Shape cookies
Roll dough and cut into shapes or slice into rounds if using a log.
Step 5
Bake
Bake at 325°F (165°C) for 14–16 minutes until edges are lightly golden.
Step 6
Cool & serve
Allow cookies to cool completely before serving or storing.
Use culinary lavender only
Make sure lavender is food-grade to avoid a bitter or soapy taste.
Don’t overmix
Overmixing will make shortbread tough instead of tender and crumbly.
Lemon lavender version
Add extra lemon zest and a light lemon glaze for a brighter citrus flavor.
Glazed version
Drizzle with a simple honey or lemon glaze after baking for added sweetness.
Room temperature
5–7 days
Store in an airtight container to maintain crisp texture.
Freezer
Up to 2 months
Freeze baked cookies or raw dough balls separately.
Q: Can I use dried lavender from my garden?
A: Only if it is culinary-grade and pesticide-free.
Q: Why do my cookies taste bitter?
A: Too much lavender or non-food-grade lavender can cause bitterness.
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