These delicate lavender shortbread biscuits have a light, buttery texture with a subtle floral flavour. Using fresh lavender gives a gentle aroma, while dried lavender provides a stronger taste. They are easy to make and perfect for afternoon tea or as a homemade gift.
Ingredients Needed:
- 175g (6oz) unsalted butter, softened
- 2 level tbsp fresh, unsprayed, finely chopped lavender flowers and leaves (or 1 level tbsp dried lavender)
- 100g (4oz) caster sugar
- 225g (8oz) plain flour
- 25g (1oz) demerara sugar
How To Make Mary Berry Lavender Shortbread Biscuits:
- Prepare the baking trays: Lightly butter three large baking trays.
- Mix butter and lavender: In a mixing bowl, beat the softened butter with the lavender. This helps release the flavour.
- Add sugar and flour: Beat in the caster sugar, then stir in the flour. Use your hands to bring the dough together and knead lightly until smooth.
- Shape the dough: Divide the dough in half and roll each into a sausage shape, about 15cm (6in) long. Roll them in the demerara sugar until evenly coated. Wrap in baking parchment or foil and chill until firm.
- Preheat the oven: Set the oven to 160°C/fan 140°C/gas 3.
- Slice and bake: Cut each dough roll into 10 slices and place them on the prepared trays, leaving space for spreading. Bake for 15–20 minutes until the edges turn pale golden brown.
- Cool and decorate: Use a palette knife to transfer the biscuits to a wire rack. If using, sprinkle extra lavender flowers on top. Let them cool completely before serving.
Recipe Tips
- Use fresh or dried lavender: Fresh lavender gives a mild flavour, while dried lavender is stronger—use half the amount if using dried.
- Chill before slicing: Chilling the dough makes slicing easier and helps the biscuits hold their shape.
- For an extra crunch: Rolling the dough in demerara sugar adds a lovely crisp texture to the edges.
How To Store Leftovers
Store in an airtight container at room temperature for up to 1 week.
Freezing: Freeze unbaked dough rolls wrapped in foil for up to 2 months. When ready to bake, slice and bake straight from frozen, adding an extra 2–3 minutes to the baking time.
Try More Recipes:
- Mary Berry Shrewsbury Biscuits Recipe
- Mary Berry Melting Moments
- Mary Berry Fork Biscuits
- Mary Berry Coconut Macaroons
Mary Berry Lavender Shortbread Biscuits
Description
These buttery lavender shortbread biscuits have a light, crumbly texture with a delicate floral flavour. Perfect for afternoon tea or as a thoughtful homemade gift, they are easy to make and full of charm. Using fresh lavender gives a milder taste, while dried lavender offers a more intense flavour—ideal for those who love floral bakes!
Ingredients
Instructions
- Prepare the baking trays: Lightly butter three large baking trays.
- Mix butter and lavender: In a mixing bowl, beat the softened butter with the lavender. This helps release the flavour.
- Add sugar and flour: Beat in the caster sugar, then stir in the flour. Use your hands to bring the dough together and knead lightly until smooth.
- Shape the dough: Divide the dough in half and roll each into a sausage shape, about 15cm (6in) long. Roll them in the demerara sugar until evenly coated. Wrap in baking parchment or foil and chill until firm.
- Preheat the oven: Set the oven to 160°C/fan 140°C/gas 3.
- Slice and bake: Cut each dough roll into 10 slices and place them on the prepared trays, leaving space for spreading. Bake for 15–20 minutes until the edges turn pale golden brown.
- Cool and decorate: Use a palette knife to transfer the biscuits to a wire rack. If using, sprinkle extra lavender flowers on top. Let them cool completely before serving.