Rosewater Lavender Shortbread – a delicious recipe with butter, white sugar, eggs, flour, cornstarch, dried lavender flowers scant. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
With a hand mixer (or in a food processor) beat butter and sugar until smooth and fluffy, about two minutes.
2
Add eggs and blend to combine.
3
Add flour, cornstarch, lavender and rosewater and mix just until a dough ball forms.
4
Remove from mixer, separate into two balls and flatten into disks. Wrap in plastic and put in refrigerator for at least one hour.
5
Preheat oven to 350u00b0
6
Line baking sheets with parchment paper and flour work surface.
7
If the dough is still too soft, knead in a little more flour.
8
Roll each disk into 1/4 inch thickness. Cut into desired shapes (I made both 1 1/2 inch and 2 inch cookies with success, both with round and fluted cutters.)
9
Use a spatula to transfer to lined sheets, wash lightly with egg white and sprinkle with sugar.
10
Bake for 15-20 minutes (depending on size), switching racks halfway through baking, until slightly golden at edges.
1216
kcal
Calories
63
g
Fat
149
g
Carbs
16
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: 20 tablespoons unsalted butter softened, I used Kerry Gold for the higher fat content, 1 cup white sugar plus more for dusting, 2 eggs plus egg whites for brushing, 3 cups flour, and more.
Yes, Rosewater 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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