Lavender Shortbread – a delicious recipe with flour, cornstarch, salt, dried lavender flowers, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees F. and lightly grease a 9-inch springform pan.
2
Sift together the flour, cornstarch, sugar and salt and stir in the lavender.
3
Toss in cubes of chilled butter and blend together until they look like crumbs.
4
Place the crumbs into the pan and press down with the hands.You can shape the edges with a pattern of your choice and pierce the dough uniformly to prevent it rising when its baking.
5
With a knife, make 16 wedges, so that itll be easier to have the pieces formed after its baked.
6
Bake for 25 minutes or until slightly golden.
7
Cut pieces when its still warm along the lines that were made earlier.
8
Transfer to a rack to cool.
391
kcal
Calories
23
g
Fat
42
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup flour, 2 tablespoons cornstarch, ¼ teaspoon salt, 1 tablespoon dried lavender flowers, and more.
Yes, Lavender Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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