Lavender Shortbread (Summer Shortbread Recipe!) - Life's Little Sweets (2024)

This Lavender Shortbread has fresh lavender, mint and lemon zest. Top with chopped nuts, like pecans, and dip in melted semi-sweetchocolate, if you like. Welcome Spring and Summer with all it’s fresh ingredients in this classic shortbread recipe.

Estimated reading time: 8 minutes

Lavender Shortbread

Hi Everyone, this Lavender Shortbread recipe is garden-inspired using fresh ingredients from my gardens like Folgate lavender and fresh mint. If you grow mint, you know, that there’s always so much of the stuff, right?

I made these to bring to a Father’s day cookout at my Fathers-in-law/Sister-in-laws farm (you know the beautiful place that I share in my Instagram feed regularly?)

Ingredients

• 1 1/2 cups butter, softened, plus more for greasing the pans
• 2/3 cups granulated white sugar
• 1/4 cup confectioner’s sugar
• 2 tablespoons fresh lavender (I use Folgate), chopped, plus more for garnishing
• 1 tablespoon mint leaves, minced, plus more for garnishing
• 1 teaspoons lemon zest, grated
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon kosher salt
• 6 ounces semi sweet chocolate morsels, melted
• 1 tablespoon coconut oil
• 1 tablespoon chopped pecans for garnishing

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Kitchen Tools

• measuring spoons and cups
• mixing bowls
• handheld electric mixer
• 2 (8 inches diameter) round cake pans
• parchment paper (optional, to line the cake pans, for easier lifting)
• wire cooling racks

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Make sure when you measure the lavender for this recipe, that you do not go overboard with the lavender.

You don’t want it to be too “herb-y.”

When done right, these this shortbread recipe is fragrant, lightly sweet and delicately delicious.

Our Other Recipe and Posts

If you like this Lavender Shortbread recipe, check out these other recipes here on the blog:

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• Lavender Rose Shortbread Recipe
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Of course, I certainly loved this recipe for all it’s fresh flavors (and scents), it’s always awesome to incorporate what I am growing in my garden into my recipes.

Eric loves shortbread, when he was asking if we had more shortbread (but it was gone), I knew that this was a keeper 😉 I’ll have to make another batch soon.

If you are a shortbread fan who also wants to enjoy shortbread in the Summer, this is your recipe!

Recipe Attribution

This recipe is inspired by Lavender Shortbread from AllRecipes.com

Related Recipes and Posts

If you like this Lavender Shortbread recipe, be sure to check out:Lavender Lemonade Recipe,Lavender Simple Syrup,Relaxing DIY Lavender Playdough Recipe,Dairy Free Chocolate Cupcakes.

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This post originally was published on 6/25/2018 and updated and republished on 11/14/2019, 5/16/2021

Yield: 24 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This Lavender Shortbread has fresh lavender, mint and lemon zest. Top with chopped nuts, like pecans, and dip in melted semi-sweet chocolate, if you like. Welcome Summer with all it’s fresh ingredients in this classic shortbread recipe.

Ingredients

• 1 1/2 cups unsalted butter, plus more for greasing the pans
• 2/3 cups granulated white sugar
• 1/2 cup confectioner’s sugar
• 2 tablespoons fresh lavender (food grade), (I use Folgate variety), chopped, plus more for garnishing
• 1 tablespoon mint leaves, minced, plus more for garnishing
• 1 teaspoon fresh lemon zest, grated
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon kosher salt
• 6 ounces semi-sweet chocolate morsels, melted
• 1 tablespoon coconut oil
• 1 tablespoon chopped pecans, for garnishing

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Grease 2 9 inch round cake pans (or line with parchment paper) set aside.
3. In a large mixing bowl, cream together, the unsalted butter, granulated white sugar and confectioner's sugar. The mixture should be light and fluffy. Add in the lavender, mint and lemon zest.
4. In a medium mixing bowl, combine the all-purpose flour, cornstarch and kosher salt. Gradually, add into the butter mixture until combined.
5. Divide the dough into 2. Press first dough into the first prepared cake pan evenly. Repeat with 2nd cake pan. Using a fork, prick the pressed dough to prevent bubbling up when baking.
6. Bake for 18-20 minutes in the preheated oven, until edges are slightly golden; the shortbread should still be white. Cool on wire racks for 5-10 minutes before slicing and removing from the pan.
7. After 5-10 minutes, slice and place shortbread on the wire racks to cool completely. If you lined the cake pans with parchment, you can just easily lift the shortbread from the pan before slicing.

Topping

1. Line a rimmed baking sheet with wax or parchment paper, set aside.
2. Melt 6 ounces of semi sweet chocolate morsels and coconut oil in a heat safe, bowl at 30 second intervals, until melted, stirring in between.
3. Dip the completely cooled shortbread into the melted chocolate and place on the prepared baking sheet.
4. Sprinkle with lavender flowers, minced mint leaves and pecans. Place in the freezer for 10-15 minutes to set quickly. Serve and enjoy!

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Nutrition Information:

Yield: 24Serving Size: 1
Amount Per Serving:Calories: 231Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 29mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 2g

Please note that the Calculated Nutrition is an estimate at best.

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