Gluten-Free Lavender Shortbread




Lavender Shortbread


This recipe makes a very light and crispy shortbread that melts in the mouth. The lavender flavour is very subtle.





Makes about 26 biscuits, 1cm thick, and with a cutter about 7cm diameter.


250g butter, softened

¾ cup icing sugar + 1 tablespoon, sieved

½ cup cornflour, sieved

1 ½ cups + 2 heaped tablespoons gluten-free plain flour, sieved

2 teaspoons dried culinary lavender, finely chopped, or ground with a mortar and pestle

Lavender sugar, for sprinkling on baked shortbread


  1. Beat the butter until creamy. Gradually add the icing sugar.
  2. Mix in the cornflour and flour by hand. Add dried lavender.
  3. Place dough on a sheet of baking paper and place another sheet of baking paper over top. Roll out dough to a thickness of 1cm. Place dough in fridge to cool for 10 minutes. Then cut shapes with a biscuit cutter. Carefully place cut shapes onto a baking paper lined oven tray. Prick shortbread biscuits with a fork:




  1. Bake at 150 degrees Celsius for 25-30 minutes, until the shortbread is pale but crisp. As soon as the shortbread is removed from the oven, sprinkle with lavender sugar to let the lavender flavour infuse into the shortbread. Cool on a wire rack and store in an airtight container.


Biscuits sprinkled with Lavender Sugar:




To make Lavender Sugar, (also for how to dry your own lavender, and lavender varieties for cooking) – please look up my recipe post titled “Lavender Sugar”.



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