Lemon Lavender Olive Oil Shortbread Cookies, Lemon

Name: Lemon Lavender Olive Oil Shortbread Cookies, Lemon Lavender Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour sifted; 40 cups icing sugar sifted; 1 teaspoon lavender edible organic; 1 pinch salt; 1/2 lemon; 1/3 cup olive oil 8 cl subtle; 20 cups icing sugar sifted; 1 teaspoon lemon juice; 1 dash lavender honey; 1 pinch lavender organic edible, crushed b/w your fingers

Servings: persons

1
In a mixing bowl, pour the flour, the icing sugar, the chopped lavender, the salt, the lemon zest and juice, whisk well.
2
Add the olive oil and mix again, first with a spoon then finish with the hands if needed until you can make a dough ball.
3
Form a dough roll of the diameter you want to give your cookies, wrap in cellophane and freeze for about an hour, it will make it easier to cut them afterwards.
4
With a sharp knife, cut slices of dough of the thickness you wish - make sure your cookies are as regular as possible for an homogeneous cooking.
5
Put the shortbread cookies on an oven tray covered with baking paper and bake in a warm oven at 160u00b0c (320u00b0F) for 15 to 20 minutes. Keep an eye on them from 10 minutes, they're ready when they're just golden, they will be soft when touching them but they harden once out of the oven. Let them cool down on a baking rack before icing them if you want to.
6
Prepare the icing mixing the icing sugar with the lemon juice, the honey and lavender. Add more icing sugar if it's too liquid or more juice if it's too thick. Let the shortbread cookies on the rack with the baking paper under, pour the icing on the shortbread cookies with a spoon or a piping bag and let harden (half an hour in the fridge if you're in a hurry) before serving and enjoy with a nice cup of your favorite hot drink!

7332

kcal

Calories

Fat

1845

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup flour sifted, 40 cups icing sugar sifted, 1 teaspoon lavender edible organic, 1 pinch salt, and more.

Yes, Lemon Lavender Olive Oil Shortbread Cookies, Lemon Lavender Icing 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.

That's it — enjoy your meal!

Lemon Lavender Olive Oil Shortbread Cookies, Lemon Lavender Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions