Mary Berry’s Lavender Shortbread is made with lavender caster sugar, unsalted butter, plain flour, and ground rice. This delicious Lavender Shortbread recipe creates a tasty treat that takes about 1 hour and 20 minutes to prepare and can serve up to 15 people.
Ingredients Needed
- 125g/4½oz lavender caster sugar (plus extra for sprinkling)
- 225g/8oz unsalted butter, softened
- 300g/10½oz plain flour (plus extra for dusting)
- 50g/1¾oz ground rice
How To Make Lavender Shortbread
- Preheat Oven: Preheat your oven to 180°C/350°F/Gas 4. Line two large baking trays with baking paper.
- Cream Butter and Sugar: Sift the lavender sugar into a bowl, reserving the lavender seeds. Add the softened butter and cream together until light and fluffy.
- Mix Dry Ingredients: Sift the plain flour and ground rice into the mixture. Add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.
- Form Dough: Using floured hands, work the mixture into a smooth paste. Tip onto a floured surface and knead gently until smooth. Chill the dough in the fridge for 15 minutes.
- Shape and Chill Biscuits: Roll out the dough to a 5mm/¼in thickness. Cut out biscuits using a heart-shaped cutter and place them onto the prepared baking trays. Sprinkle with a little extra lavender sugar. Chill the biscuits for another 30 minutes.
- Bake Biscuits: Bake for 15-20 minutes or until pale golden brown. Transfer to a cooling rack, sprinkle with extra lavender sugar, and let cool completely.
Recipe Tips
- Use Room Temperature Butter: Ensure your butter is softened to room temperature for easier creaming with the sugar and a smoother dough consistency.
- Sift Flour and Rice Together: Sift the plain flour and ground rice together to avoid lumps and ensure an even texture in your shortbread.
- Chill the Dough Properly: Chill the dough for at least 15 minutes before rolling to make it easier to handle and to help the biscuits maintain their shape.
- Roll Dough Evenly: Roll the dough to an even thickness of 5mm/¼in to ensure uniform baking and avoid some biscuits being over or undercooked.
- Cool on a Rack: Allow the biscuits to cool completely on a wire rack after baking to prevent them from becoming soggy.
How To Store Leftovers?
- Refrigerate: Let the leftover Lavender Shortbread cool completely to room temperature. Store the biscuits in an airtight container at room temperature for up to 1 week.
- Freeze: If you want to freeze the shortbread, place the cooled biscuits in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 biscuit (based on 15 servings)
- Calories: 146
- Total Fat: 8.4g
- Saturated Fat: 5.3g
- Cholesterol: 30mg
- Sodium: 20mg
- Potassium: 35mg
- Total Carbohydrate: 16.3g
- Dietary Fiber: 0.5g
- Sugars: 7.4g
- Protein: 1.6g
Try More Mary Berry Recipes:
- Mary Berry Mincemeat Muffins
- Mary Berry Paprika Pork
- Mary Berry Manchester Tart
- Mary Berry Salted Caramel Cheesecake
Mary Berry Lavender Shortbread
Description
Mary Berry’s Lavender Shortbread is made with lavender caster sugar, unsalted butter, plain flour, and ground rice. This delicious Lavender Shortbread recipe creates a tasty treat that takes about 1 hour and 20 minutes to prepare and can serve up to 15 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F/Gas 4. Line two large baking trays with baking paper.
- Cream Butter and Sugar: Sift the lavender sugar into a bowl, reserving the lavender seeds. Add the softened butter and cream together until light and fluffy.
- Mix Dry Ingredients: Sift the plain flour and ground rice into the mixture. Add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.
- Form Dough: Using floured hands, work the mixture into a smooth paste. Tip onto a floured surface and knead gently until smooth. Chill the dough in the fridge for 15 minutes.
- Shape and Chill Biscuits: Roll out the dough to a 5mm/¼in thickness. Cut out biscuits using a heart-shaped cutter and place them onto the prepared baking trays. Sprinkle with a little extra lavender sugar. Chill the biscuits for another 30 minutes.
- Bake Biscuits: Bake for 15-20 minutes or until pale golden brown. Transfer to a cooling rack, sprinkle with extra lavender sugar, and let cool completely.
Notes
- Use Room Temperature Butter: Ensure your butter is softened to room temperature for easier creaming with the sugar and a smoother dough consistency.
- Sift Flour and Rice Together: Sift the plain flour and ground rice together to avoid lumps and ensure an even texture in your shortbread.
- Chill the Dough Properly: Chill the dough for at least 15 minutes before rolling to make it easier to handle and to help the biscuits maintain their shape.
- Roll Dough Evenly: Roll the dough to an even thickness of 5mm/¼in to ensure uniform baking and avoid some biscuits being over or undercooked.
- Cool on a Rack: Allow the biscuits to cool completely on a wire rack after baking to prevent them from becoming soggy.
Mary Berry Lavender Shortbread