Lavender Shortbread Biscuits

Lavender Shortbread Biscuits

An easy step-by-step recipe for delicate lavender shortbread biscuits perfect for tea and coffee time.

27 November, 2018
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Type of dish

Dietary Consideration

serves for


total time

0 HR 35 MIN


112 g, unsalted
75 ml
1 pinch
Brown Rice Flour
150 g
Tapioca Flour
93 g
Rice Flour
75 g
Guar Gum
1/2 tsp
Lavender Flowers
1 tbsp, flowers, dried, crushed
2 tbsp, demerara


 How to make lavender shortbread biscuits

  • Heat the oven to 180°C (160° fan) gas 4.
  • Line 2 large baking trays with non-stick baking paper.
  • Beat the butter in a mixing bowl until creamy.
  • Add the honey and salt and mix to combine.
  • Add the flours, guar gum and lavender and work with your hands into a dough.
  • Shape the dough into a ball and then flatten into a disc.
  • Roll out the dough between 2 sheets of non-stick baking paper to 1cm|½" thickness.
  • Cut the dough into 2.5cm x 7cm|1" x 3" rectangles.
  • Place apart on the baking traysand prick with a fork.
  • Sprinkle with demerara sugar.
  • Bake for 14-15 minutes, until golden.
  • Cool the lavender shortbreat biscuits on the baking trays for a few minutes, then place on a wire rack to cool completely.

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