Lemon Lavender Shortbread Recipe
Indulge in our delicate Lemon Lavender Shortbread, where the bright zest of fresh lemons perfectly intertwines with the soothing essence of lavender. Each buttery bite melts in your mouth, offering a delightful balance of sweet and floral notes that transport you to a sun-kissed garden. Perfect with a cup of tea or as a sweet treat any time of day.
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Ingredients
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Shortbread Ingredients
Method
Instructions
Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, dried lavender, and salt.
Mix Ingredients
Gradually add the dry ingredients to the butter mixture, mixing until combined. Stir in the lemon zest and lemon juice until evenly distributed.
Shape the Dough
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Roll and Cut
After chilling, roll the dough out to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Serve
Enjoy your lemon lavender shortbread cookies with tea or as a delightful snack!