These cookies had the perfect amount of butter to form a good crumble just as you bite into them. It’s so exciting taking the first bite and knowing that you got it right. . . Especially when you are adding something a little bit different to your standard recipe.
I chose to use fresh lavender because last time I used essence, it tasted like soap. It’s so strong and perfumey that it doesn’t really work that well in food. . which is weird because it is food grade. I am lucky enough to have access to a huge lavender plant at Tyler’s parents house. I used the leaves for the flavour as there weren’t many flowers left and I much preferred them on my dining room table.
The icing isn’t flavoured, just because I didn’t want to overload anyone with such a huge flavour hit. Over kill can be dangerous and I am a firm believer in less being more. I used royal icing so that they would set hard and I could stack them for travel. Simplicity is!
I let them set on the trays in the fridge for 15 minutes before baking so that they hold their shape a bit better. They really don’t change shape at all if you do this, which makes this recipe perfect for more intricate cookie cutters. 
The lavender needs to be very finely minced and then just sprinkled over the top of the rolled dough. One more roll over for the lavender to imbed itself into the dough and then just cut your cookies!
Follow my lead. . .
Ingredients
- 250g butter, softened
- ½ cup caster sugar
- 1 tsp lavender leaves, finely minced
- 2 ¼ cup plain flour
Icing
- 2 egg whites (from 59g free range eggs)
- 3 cups pure icing sugar
- 1 teaspoon lemon juice
- ½ drop lilac gel food colouring
- Preheat a fan forced oven to 160C and line 2 baking trays with canola oil spray and baking paper
- Using an electric mixer, cream the butter and sugar until lightened in colour and thickened, approximately 4 minutes on a medium speed.
- Add the flour and lavender and beat until just combined and then scoop out onto a lightly floured surface and roll out to approximately 5mm thickness. Cut using a 5cm round cookie cutter and place straight onto the baking trays. Place into the refrigerator for 15 minutes to set.
- Place into the oven for 25 minutes or until very lightly golden. Allow to cool on cake racks.
- To make the icing, whisk the egg whites, icing sugar, lemon juice and food colouring with an electric mixer until thickened, approximately 3 minutes on a medium speed. Scoop into a piping bag with a small round tipped piping tip attached.
- Pipe a small circle into the centre of each biscuit and then top with a few white sprinkles.
- Chew.
These are pretty! I love that you used lavender in them, great scent and flavour.
Thanks Natalie
Your cookies look wonderful. I have never baked with lavender before. I have seen a quite a lot of blogs that have used it. Sounds interesting.
It’s an interesting flavour. It tastes ‘pretty’
These are just too cute.
Thanks
I did hear that a bit too much lavender or rose water will make things taste soapy but your cookies are not only elegant, they sound positively delicious. I hope you have a bangin’ weekend, love!!!
It does a little. This amount didn’t it was perfect
This reminds me that I’ve still not replaced my lavender plant. It was huge and lovely before it withered and died. But, I miss having fresh lavender right outside. The minced leaves sound great in these cookies! Perfect with a cup of tea.
It makes everything smell so good doesn’t it? Run out and get yourself one
What beautiful, delicate cookies my friend
Cheers
CCU
Thanks Uru!
These are picture perfect
I made lavender biscuits / cookies for the first time last year and loved them so much. Have you ever seen / used culinary lavender? I started off using fresh but the culinary type is a little less strong so is good in dishes you don’t want to be overwhelmed by the flavour. I think in these biscuits the lavender amount would be ideal though!
I’ve only used the essence which was waaaay too soapie for my liking. Blergh! I put it into marshmallows and it was like a smack in the face!
Fresh lavender, wow! I would definitely like to try fresh lavender in my baking. The shortbread looks yummy!
It’s very interesting Anita but very pretty and yummy
Perfect use of lavender. love how you used fresh as well in subtle hints still leaving the butter to reign supreme!
Of course Adrian
It’s shortbread after all!
I love to cook and bake with Lavender flowers but I have never done so with the leaves… that sounds really interesting. How do the leaves taste?
They are actually really lovely in baking. They have a great colour too. Unfortunately there weren’t enough flowers left for 2 batches of shortbread. I’ll try the flowers next time!
Very nice; you really do have to watch some flavors which are nice when in minute quantities and subtle , but are overwhelming and just wrong when strong!
My sister-in-law took chocolatier lessons in France but sent me some candy that tasted like hand lotion!
The royal icing drops on top are perfect! Good choice.
Oh no! I hope she gets her flavours right next time you get a batch
I find it’s just trial and error. Some brands can be different too!
These biscuits look fantastic! I love the idea of lavender in them!
I definitely prefer using fresh lavender, it’s so much nicer! Looks like the shortbread turned out beautifully!
Delicious and cute shortbreads. I love how butter cookies are so simple and yet, exquisite