There’s something quietly magical about lavender in baking — that soft, perfumey sweetness that whispers of gardens and long afternoons. The first time I made lavender shortbread, I’ll be honest, I was suspicious. Flowers in biscuits? Seemed a bit posh for me. But one bite — buttery, crumbly, just a whisper of floral — and I was hooked.
This recipe’s adapted from a Mary Berry classic, and it’s become my go-to when I want something that feels like effort but really isn’t. They come together quickly, and once you’ve got a batch cooling on the rack, your whole kitchen smells like a countryside tearoom. I usually make a double batch and stash half in a tin… though “stash” might be generous — they never last long.
Perfect with tea, pretty on a plate, and just quirky enough to feel special. Let’s bake.
Why You’ll Love It
- Delicate floral flavour – not too strong, just enough to make people go “ooh, what’s that?”
- Perfect with tea – proper British cuppa vibes, especially with Earl Grey or chamomile.
- Only 5 ingredients (really!) – plus sugar for rolling. You might have everything already.
- Freezer-friendly – make ahead, slice when needed, bake straight from chilled.
- Giftable and gorgeous – wrap in parchment, tie with twine, done.
- Comforting and just a little bit fancy – like a biscuit with a posh accent.
Ingredients
- 175g unsalted butter, softened
- 2 tbsp culinary lavender flowers, finely chopped (not potpourri!)
- 100g caster sugar
- 225g plain flour
- 25g demerara sugar, for rolling
How to Make It
Cream the butter and lavender together:
In a mixing bowl, beat the softened butter with the chopped lavender. This helps release the oils. It’ll smell like a summer hedge in bloom — in the best way.
Stir in sugar and flour:
Add the caster sugar, then tip in the flour. Use a spoon (or your hands, I won’t judge) to bring the dough together. It should come together into a soft ball — not too dry, not too sticky.
Shape and roll:
Split the dough in half and roll each half into a log about 15cm long. Not too perfect — a bit rustic is fine. Roll each log in demerara sugar until coated.
Chill it out:
Wrap the logs in baking paper or foil and chill in the fridge for at least 30 minutes. This firms them up and stops the biscuits from spreading into sad puddles.
Slice and bake:
Preheat the oven to 160°C (fan 140°C). Slice the logs into discs — about 1cm thick — and place them on a greased or lined baking tray. Leave space; they’ll spread just a touch.
Bake ’til golden at the edges:
Bake for 15–20 minutes, until they’re pale but just golden around the edges. Let them cool for 5 minutes before moving to a rack (they’re fragile when hot).
Common Mistakes and How to Dodge Them
Can I use fresh lavender?
Sure, but make sure it’s culinary and not sprayed with anything nasty. Also, go light — it can turn soapy fast.
Why did my shortbread spread too much?
Dough too warm. Always chill before slicing — even just 20 minutes in the freezer can help.
My biscuits are tough — what happened?
You may have overmixed the flour or overbaked. Stop as soon as it comes together, and pull them once the edges start to colour.
It tastes a bit bland — can I tweak it?
Try adding lemon zest or a drop of vanilla. Even a pinch of salt helps the lavender pop.
Storage and Reheating
Room temp:
Keep in an airtight tin for up to 5 days (if they last that long).
Freezer:
Freeze dough logs wrapped in foil. Slice and bake from frozen — add 1–2 minutes to bake time.
Reheating:
Not necessary, but if you want to gently rewarm: 5 mins at 150°C or 10 seconds in the microwave (though that softens them).
Frequently Asked Questions
Can I make this gluten-free?
Yep, use a good GF plain flour blend. Texture might be a smidge more crumbly, but still lush.
What if I don’t like lavender?
Try rosemary, lemon zest, orange blossom, or cardamom instead. Still lovely, still floral-ish.
Can I double the batch?
Absolutely. Just make sure to chill the dough properly so the biscuits don’t lose their shape.
Do these make good gifts?
Oh yes. Wrap in wax paper or pop in a tin with a little tag — charming and thoughtful.
Nutrition Facts (Per Biscuit)
- Calories: 150
- Fat: 10g
- Saturated Fat: 6g
- Carbs: 15g
- Sugars: 8g
- Protein: 2g
- Sodium: 100mg
Try More Mary Berry Recipes:
Mary Berry Lavender Shortbread
Description
Delicately floral and buttery, this lavender shortbread is crumbly, elegant, and surprisingly easy to make — perfect for gifting or teatime.
Ingredients
Instructions
- Beat butter and lavender until soft and fragrant.
- Mix in sugar, then stir in flour to form a dough.
- Roll into two logs (about 15cm), coat in demerara sugar, and chill.
- Preheat oven to 160°C (fan 140°C). Slice logs into 1cm thick rounds.
- Bake for 15–20 minutes, until pale golden.
- Cool on wire rack before serving.
Notes
- Always chill dough before slicing — it helps keep that biscuit shape.
- Use only food-grade lavender — never stuff from a craft shop!
- You can freeze the dough and slice later — handy for last-minute guests.
- Want a twist? Add lemon zest or vanilla to boost the floral flavour.