Lavender Honey Shortbread Cookies
These delicate shortbread cookies are infused with dried culinary lavender and golden honey for a floral, buttery treat perfect for a countryside afternoon tea. The tender crumb and subtle purple flecks make them as beautiful as they are delicious.
Buttery shortbread cookies scented with lavender and drizzled with wildflower honey.
Nutrition per serving
Ingredients
dough
Instructions
Cream the Base
Beat the softened butter and powdered sugar together in a large bowl until pale and fluffy, about 3 minutes. Add the wildflower honey and sea salt and beat for another minute until fully incorporated.
Add Flour and Lavender
Gently fold in the all-purpose flour and dried lavender buds using a wooden spoon or spatula until a soft dough forms. Do not overwork the dough or the cookies will become tough.
Shape and Chill
Roll the dough into a log about 2 inches in diameter, wrap tightly in parchment paper, and refrigerate for at least 30 minutes until firm enough to slice cleanly.
Bake Until Golden
Preheat oven to 325 degrees F. Slice the chilled dough into rounds about a quarter inch thick and arrange on a parchment-lined baking sheet. Bake for 18 to 20 minutes until the edges are just barely golden.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.