Mary Berry’s Lavender Shortbread is a delightful twist on traditional shortbread. It incorporates the fragrant notes of lavender into a buttery and crumbly biscuit. The recipe involves combining flour, butter, sugar, and finely chopped lavender, then baking until golden. It’s a perfect treat for afternoon tea or dessert.
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💗 The Benefits Of Trying This Delicious Recipe
- Sublime Floral Flavor. Dried lavender gives the buttery shortbread a delicate flowery flavor.
- Melt-In-Your-Mouth Texture. Cornstarch makes it soft and crumbly, melting in your lips.
- Effortless To Make. This recipe is easy for both expert and newbie bakers with only seven ingredients and simple processes.
- Time-Friendly. Lavender shortbread biscuits can be made in 20 minutes and enjoyed with family and friends.
- Charming And Elegant. These delicate cookies are delicious and make a great present or teatime treat, bringing a touch of refinement to any event.
🧈 Mary Berry Lavender Shortbread Ingredients
- 175g softened unsalted butter
- 2 tbsp fresh, unsprayed, finely chopped lavender flowers (pick them off the stems to measure)
- 100g caster sugar
- 225g plain flour
- 25g demerara sugar
🍪 Mary Berry Lavender Shortbread Instructions
- Lightly grease three big baking sheets. Beat the melted butter and the lavender together in a bowl to get the most flavor out of the lavender.
- Mix the lavender and caster sugar together, then add the flour and mix the dough gently until it is smooth.
- The mixture is split in half and rolled into two sausages that are 15 cm (6 in) long. Roll the cookie “sausages” in demerara sugar to cover them evenly. Wrap it in baking paper or metal foil and put it in the fridge until it is firm.
- The oven should be set to 160C/Fan 140C/325F/Fan 275F/Gas 3. Each “sausage” should be cut into about 10 pieces and put on the baking sheets, leaving room for them to grow. Bake the cookies for 15 to 20 minutes, or until the edges are golden. Take them off the trays with a fish slice or palette knife and put them on a wire rack to cool fully.
💭 Recipe Tips
- Ensure the dried culinary lavender is food-grade and free from additives or chemicals.
- For a spicier twist, add a touch of finely chopped crystallized ginger to the dough.
- Refrigerate the dough before baking to prevent spreading and maintain the shortbread’s shape.
- Use a floured cookie cutter to avoid sticking and create clean, defined shapes.
- Sprinkle a pinch of lavender sugar on top of the shortbread before baking for an elegant finishing touch.
🍨 What To Serve With Lavender Shortbread?
Mary Berry Lavender Shortbread is delicious with Earl Grey or chamomile tea it’s also delicious with vanilla or lavender ice cream ,fresh berries or a mild fruit compote accentuate its delicate flavor.
🎚 How To Store Lavender Shortbread?
- In The Fridge. To prevent sticking, place cooled shortbread biscuits in an airtight container with parchment paper for up to a week, store at room temperature.
- In The Freezer. Freeze cooled cookies in a single layer on a baking sheet until solid. After eliminating air, place them in a freezer-safe container or bag keep for three months.
🔥 How To Reheat Lavender Shortbread?
- In The Oven. Bake at 325°F (160°C). Warm the shortbread on a baking pan for 3-5 minutes until warm avoid overheating to preserve its delicate texture.
- In The Toaster Oven. Warm the shortbread in a low-temperature toaster oven for 1-2 minutes. Watch for burning.
- In The Microwave. Microwave use may alter the texture on low power, microwave the shortbread for 10-15 seconds.
- In The Air Fryer. Air fryer to 300°F (150°C). Warm the shortbread for 1-2 minutes.
- Griddle Method. Low-heat a non-stick griddle. To avoid burning, cook shortbread for 1-2 minutes on each side.
FAQs
How Do I Know If The Lavender I Have Is Safe For Culinary Use?
Ensure it’s labeled as “culinary lavender” or “food-grade.” Avoid lavender meant for crafts or essential oils, as they might contain additives.
How Can I Stop The Shortbread From Spreading Excessively When Baking?
Refrigerate the dough before baking and use a lower oven temperature to maintain the shape.
What Do I Do If The Dough Becomes Too Soft To Handle?
Chill it in the refrigerator for 10-15 minutes to firm up.
What Other Flavorings Can I Add To Complement The Lavender In The Shortbread?
Try adding lemon zest, orange extract, or a pinch of ground cinnamon for a delightful twist.
Try More Mary Berry Recipes:
- Mary Berry Cut And Come Again Cake
- Mary Berry Lemon And Coconut Cake
- Mary Berry Double Chocolate Chip Muffins
Mary Berry Lavender Shortbread Nutrition Facts
Amount Per Serving
- Calories: 150 kcal
- Total Fat:10g
- Saturated Fat:6g
- Trans Fat: 0g
- Cholesterol:30mg
- Sodium:100mg
- Total Carbohydrates:15g
- Dietary Fiber:1g
- Sugars:8g
- Protein:2g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Lavender Shortbread
Description
With Mary Berry’s recipe for Lavender Shortbread, you can find out how wonderful it is to cook with lavender. This simple recipe for 20 delicious shortbread cookies takes just 20 minutes to prepare and requires only 7 ingredients (including dried lavender and butter).
Ingredients
Instructions
- Lightly grease three big baking sheets. Beat the melted butter and the lavender together in a bowl to get the most flavor out of the lavender.
- Mix the lavender and caster sugar together, then add the flour and mix the dough gently until it is smooth.
- The mixture is split in half and rolled into two sausages that are 15 cm (6 in) long. Roll the cookie “sausages” in demerara sugar to cover them evenly. Wrap it in baking paper or metal foil and put it in the fridge until it is firm.
- The oven should be set to 160C/Fan 140C/325F/Fan 275F/Gas 3. Each “sausage” should be cut into about 10 pieces and put on the baking sheets, leaving room for them to grow. Bake the cookies for 15 to 20 minutes, or until the edges are golden.
- Take them off the trays with a fish slice or palette knife and put them on a wire rack to cool fully.
Notes
- Ensure the dried culinary lavender is food-grade and free from additives or chemicals.
- For a spicier twist, add a touch of finely chopped crystallized ginger to the dough.
- Refrigerate the dough before baking to prevent spreading and maintain the shortbread’s shape.
- Use a floured cookie cutter to avoid sticking and create clean, defined shapes.
- Sprinkle a pinch of lavender sugar on top of the shortbread before baking for an elegant finishing touch.