Ponce-tastic lavender shortbread

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Serves: 0

By Cranreuch

(1 Vote) 1


  • 1 egg yolk (free range/local)

  • 100g caster sugar (fairtrade)

  • 1 tbsp fresh lavender leaves finely chopped

  • 150g butter softened

  • 225g plain flour


  1. Preheat the oven to 160C/Gas Mark 3 and grease two baking trays.
  2. Cream the butter and sugar together in a bowl until light and fluffy. Sift in the flour, add the egg yolk and lavender leaves, and mix well with a knife.
  3. Turn the mixture out on to a lightly-floured surface and knead until smooth. You can refrigerate the mixture for up to 24 hours.
  4. Roll out the dough. Cut into about 4” rounds/stars/whatever shape you like.
  5. Place on trays and bake for about 15-18 minutes until firm. Cool on the trays for about 5 minutes, then remove on to wire cooling trays.

Handy Hint

Eat, drink tea, think of summer…or have with ice cream, mmm.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Spring

  • Summer

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

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Your comments

  • mathanxiety 16/10/10 03:50

    Delicious beyond words. The DCs loved the rolling out and cutting, and the smell in the kitchen as they baked was divine.