Mary Berry Lavender Shortbread Biscuits

Lavender in biscuits? I was sceptical. Thought I’d end up with something tasting like my nan’s linen drawer. But these surprised me—in the loveliest way.

I first baked a batch for a friend’s baby shower, hoping they’d look pretty on a cake stand, even if they weren’t the showstopper. Well, they were the showstopper. The smell alone—butter and lavender and sunshine—had people leaning in before they’d even taken a bite. And the texture? Buttery, crisp at the edges, and beautifully tender.

My first mistake? Too much dried lavender. It went from “elegant” to “air freshener” real fast. Here’s how I fixed that.

Why This One Works So Well

• Butter is the star – No eggs, no fuss, just classic shortbread with a floral edge.
• Fresh or dried lavender works – But the ratio matters. Use half the amount if it’s dried or you’ll overpower the biscuit.
• Chill and slice method – Easy to prep ahead. Shape into logs, chill, and slice when ready to bake. No cutters, no stress.

Ingredients + Why They Matter

• Unsalted Butter (175g) – Softened just enough to cream smoothly. If it’s too cold, it won’t mix. If it’s melted, you’ll lose that crumbly shortbread texture.
• Caster Sugar (100g) – Dissolves well into the butter for a smooth, fine crumb.
• Plain Flour (225g) – The structure. Don’t sub self-raising—it’ll mess with the texture.
• Lavender (2 tbsp fresh or 1 tbsp dried) – Gives that floral note. Make sure it’s culinary-grade and unsprayed.
• Demerara Sugar (25g) – Rolled around the edge of the dough for a crunchy caramel edge that makes these irresistible.

Making It Yours (Without Ruining It)

• No lavender? – Try finely grated lemon zest with a few thyme leaves. Still fragrant, but citrusy.
• Gluten-free? – I’ve tested this with a 1:1 GF plain flour blend. Worked well, but slightly more delicate—slice gently.
• Herbal twist – A pinch of rosemary (fresh and finely chopped) turns these into something savoury-sweet.
• Fancy finish – Dip half of each cooled biscuit in melted white chocolate. Trust me.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dough crumbled when slicing	Too dry or overchilled	Let it rest 5 mins before slicing, slice with a sharp knife
Lavender overpowered flavour	Used too much dried lavender	Use half the amount of dried vs. fresh
Spread too much in oven	Didn’t chill before baking	Always chill the dough rolls until firm
Hard texture	Overmixed the dough	Stop mixing once it comes together

How to Make Mary Berry’s Lavender Shortbread Biscuits

1. Prep your trays
   Butter three large baking trays or line with baking paper.
2. Beat butter and lavender
   In a mixing bowl, beat the butter with lavender until creamy and fragrant. This step helps release the oils.
3. Add sugar and flour
   Beat in the caster sugar. Stir in the flour and bring the dough together by hand. Knead just until it’s smooth.
4. Shape and chill
   Divide the dough in two. Roll each into a 15cm log. Roll each log in demerara sugar. Wrap in parchment or foil and chill until firm—at least 30 minutes.
5. Preheat and slice
   Heat oven to 160°C / fan 140°C / gas 3. Slice each log into 10 rounds (about 1cm thick). Place on the trays with space to spread.
6. Bake
   Bake for 15–20 minutes until just turning golden at the edges. They’ll firm up as they cool.
7. Cool and decorate
   Transfer to a wire rack using a palette knife. While warm, top with a few extra lavender petals if you like. Let cool completely.

Tips From My Kitchen

• I dip my eggcup in cold water before moulding the dough if I want pyramid shapes—it pops out clean every time.
• If using dried lavender, crush it gently between fingers first to soften and release the aroma.
• These pair so well with earl grey tea or a light gin and tonic.
• For gifting: stack in a clear bag, tie with string, and tuck a little sprig of dried lavender inside.

Storage + Serving

• Room Temp: Store in an airtight tin for up to a week. They’re best in the first 3 days.
• Freezing Dough: Wrap rolls tightly and freeze for up to 2 months. Slice and bake straight from frozen—just add 2–3 minutes to baking time.
• To Serve: Add to a dessert board with lemon curd, dark chocolate shards, and fresh berries for a stunning tea spread.

FREQUENTLY ASKED QUESTIONS

Q: Can I use lavender essence instead of flowers?
A: I wouldn’t. It’s usually overpowering and can taste artificial. Stick with real culinary lavender for the best flavour.

Q: How do I stop them spreading too much?
A: Chill the dough well before slicing and baking. Soft dough = flatter biscuits.

Q: Can I double the recipe?
A: Yes, it scales well. Just be sure to rotate your trays if baking in batches.

Q: Do they taste like soap?
A: Not if you follow the measurements. When balanced, the lavender gives a soft floral note—not overpowering or soapy.

Q: Can kids eat them?
A: Absolutely! Though younger kids might prefer them without lavender or with lemon zest instead.

Try More Recipes:

• Mary Berry Shrewsbury Biscuits Recipe
• Mary Berry ANZAC Biscuits
• Mary Berry Fork Biscuits
• Mary Berry Shrewsbury Biscuits Recipe