Friday, March 9, 2018

Lavender Shortbread

I told you I was in love with Darina Allen's huge cookbook, so I’ll give you one more recipe before I move on in search of spring food.

Most of us think of lavender as something you put in your closet or drawers to make your clothes smell nice. Or in perfume or soap. But how often do you eat it?

But you may have noticed I love shortbread, so why not add some lavender to it and see how it tastes? Darina Allen provided the perfect recipe—simple and easy to make. And I have a small bag of lavender, a Christmas gift from my baker daughter.



12 oz. (by weight) plain white flour
pinch of baking powder
4 oz. white sugar
2.5 oz. ground rice (rice flour)
pinch of salt
2-3 Tblsp dried lavender
2-1/4 sticks cold butter (yes, it's a lot of butter!)


Preheat the oven to 300 degrees F.

Sift the flour and baking powder into a bowl, then add the rest of the dry ingredients and the lavender.

I love my large vintage sifter!
Dried lavender blossoms

All the dry ingredients
Cut the butter into cubes and rub into the dry ingredients until the mixture holds together (or just use a food processor!).

Spread evenly in a 10x15” baking sheet with a rim, and smooth it until it’s flat (I actually used a broad putty knife to smooth it--it worked just fine).

Bake for 1 to 1-1/2 hours in the pre-heated oven (or for less time in a hotter oven—it’s pretty forgiving). It should be golden but cooked through.

Baked and golden

While it’s still hot, cut into squares. If you like, sprinkle with sugar. Let it cool in the pan.

You'll be glad to know that the lavender flavor is subtle, not overwhelming. And the rice flour adds just a bit of crunch.

The first Victorian Village book, Murder at the Mansion, coming June 2018. I'll bet there's an herb garden out behind the old stable and there might even be lavender. . .


  1. Book looks like a great read. Love the Lavender Shortbread recipe. Looks a little simpler than the one I have. Been awhile since I've made it. Since I have everything on hand. Think I will make them this weekend. Was wondering what to bake. Thanks for the recipe.Della

  2. I am jealous of your sifter!
    I'm not fond of the aroma of lavender (I know, strange, huh?). But I love shortbread. Hey! Sugar and butter, what's not to love?!

  3. I love cooking with lavender! It's the key ingredient in my Herbes de Provence and my lavender limeade -- with or without tequila! I've had it in truffles, too. Maybe this summer I'll get it picked early enough to get another culinary crop!

  4. I think the only food I've had with lavender in it was beer. No kidding. Our local Trader Joe's had a seasonal from a Texas brewery with a hint of lavender. It was pretty good!

  5. Sounds intriguing, both the recipe and book.😊
    Thanks for sharing!

  6. I love lavender, but haven't eaten anything with lavender in it.

  7. I cannot wait for the new book to come out. Sounds great. I do not like the smell of lavender. I would be scared to eat anything with it because of that. Recipe does look great though and I adore your sifter!