Lavender Shortbread Cookies

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They are scented, delicate, melt in your mouth. The luxuriant butter and the aromatic lavender combining perfectly in these delectable, shortbread cookies.


  • 100 g (1/2 cup) granulated sugar
  • 200 g ( and 1/4 cup) all-purpose flour
  • 35 g (3 Tbsp) brown rice flour
  • 1/2 tsp salt
  • 226 g (1 cup) unsalted butter, cold, cubed
  • 2 tsp dried culinary-grade lavender


  1. Pre-heat oven to 275° F (135° C).
  2. Place sugar, flour and salt in the bowl of a food processor and mix well. Add the cold cubed butter and, using a spatula, toss until the butter is well coated.
  3. Pulse the mixture along with the lavender for 5-10 seconds, or until texture becomes dry and rice-like. Be careful not to over process.
  4. Empty the pulsed mixture into a bowl and, using your hands, shape it firmly into a ball. The dough will seem quite dry and you may have to knead it to make it all come together.
  5. On a lightly floured surface, roll the ball with your hands into an evenly shaped log about 2 inches thick. Wrap the log in plastic wrap and refrigerate for at least 2 hours.
  6. Remove the plastic wrap from the cookie log and, using a sharp knife, cut out slices about 1 cm thick or as you most like. Place them about 1 inch apart on the lined baking sheet. Using a fork, poke the centre of each cookie to prevent air bubbles from forming during baking.
  7. Kabke the cookies for about 45 minutes, until small bubbles form on top and the cookies are slightly golden.
  8. Transfer immediately to a cooling rack, gently because they are quite fragile.
  9. Let them cool and enjoy!


Shortbread cookies will keep at room temperature for up to one week.

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