An unusual twist on the crumbly, buttery treat!


  • 1 tsp finely chopped lavender blossoms (approx. 3 lavender heads )
  • 110 g organic caster sugar
  • 220 g unsalted butter
  • 300 g organic unbleached plain flour
  • a pinch of salt


  • Preheat the oven to 160°C (325°F, Gas 3).
  • Mix the lavender with the sugar then lightly cream it with the butter. Sieve the flour and the salt into the butter and sugar mixture.
  • Mix together to make a soft dough. Place in the fridge to chill for 1 hour.
  • Roll the dough out to approximately 5mm thick. Cut into shapes using 8cm cutters. Place on a baking sheet and sprinkle with a little caster sugar.. Bake for 15/20 minutes or until a pale gold colour. The shortbread will become crisp on cooling.

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