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Lavender shortbread

Combining the classic sweet and buttery flavour with floral notes of lavender, this simple shortbread is delicious served with an afternoon cuppa or as a gift to share with family and friends.

  • 30 minutes prep. time
  • 15–20 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts
Round lavender shortbread with white icing and dried lavender on top
Enjoy the notes of lavender in this shortbread with a twist | © National Trust/Rebecca Janaway


For the shortbread

  • 300g plain flour
  • 200g butter, slightly softened
  • 100g caster sugar
  • 1 tsp dried lavender flowers

For the topping

  • 50g icing sugar
  • 1 tsp dried lavender flowers


Step 1

Pre-heat your oven to 160°C (140°C fan/gas mark 3) and line a 23cm cake tin.

Step 2

For the dough, place all the shortbread ingredients into the bowl of a mixer or food processor, turn on a low speed and mix until just coming together.

Step 3

Tip out onto a work surface and bring together into a dough.

Step 4

Place the ball of dough into the lined cake tin and spread out evenly.

Step 5

Place in the oven for 15–20 minutes, until lightly golden and set. While still warm, gently remove the shortbread from the tin and using a knife, press out portions lightly into the surface.

Step 6

For the icing, place the icing sugar in a bowl and add just enough water to make a thick but pourable icing.

Step 7

When the biscuits are cool, drizzle the icing over the top of the shortbread. Top with a sprinkle of the remaining lavender flowers, pressing down slightly to allow them to stick into the icing. 

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