Mary Berry’s Lavender Shortbread is a fragrant twist on the classic buttery shortbread. Infused with the delicate flavor of lavender, these cookies are perfect for an afternoon tea or as a unique gift. Their light texture and subtle floral aroma make them a delightful treat for any occasion.
What is Mary Berry Lavender Shortbread?
Mary Berry’s Lavender Shortbread is a buttery and crumbly cookie flavored with dried lavender flowers. The lavender adds a floral note that complements the rich, buttery flavor of traditional shortbread, resulting in a unique and elegant dessert.
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Why You Should Try This Recipe
- Elegant and unique: A refined take on classic shortbread.
- Easy to make: Simple steps with impressive results.
- Perfect for gifting: A thoughtful and homemade treat.
- Customizable: Adjust the lavender flavor to your liking.
- Great for tea time: Pairs beautifully with a cup of tea.
Ingredients Needed to Make Mary Berry Lavender Shortbread
- Plain flour – 175g, for a tender crumb.
- Butter – 100g, softened, add richness.
- Caster sugar – 50g, sweetens the shortbread.
- Dried culinary lavender – 1–2 teaspoons, finely chopped, for a subtle floral flavor.
- Vanilla extract – 1 teaspoon, optional, enhances the flavor.
- Icing sugar – For dusting (optional).
Equipment Needed
- Mixing bowl
- Wooden spoon or hand mixer
- Rolling pin
- Baking tray
- Parchment paper
- Cookie cutter
Instructions to Make Mary Berry Lavender Shortbread
Step 1: Prepare the Dough
- Preheat the oven to 160°C (325°F).
- In a mixing bowl, cream the butter and caster sugar together until light and fluffy.
- Add the finely chopped dried lavender and mix well.
- Gradually fold in the flour and vanilla extract (if using) until the dough comes together.
Step 2: Roll and Shape the Dough
- Lightly flour a clean surface and roll out the dough to about 1cm thickness.
- Use a cookie cutter to cut out shapes and transfer them to a baking tray lined with parchment paper.
Step 3: Chill the Shortbread
- Place the baking tray in the fridge for 15 minutes to help the cookies retain their shape during baking.
Step 4: Bake the Shortbread
- Bake in the preheated oven for 15–18 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack.
Step 5: Dust and Serve
- Once completely cool, dust the shortbread with icing sugar if desired.
- Serve and enjoy with tea or as a light dessert.
What Goes Well With Mary Berry Lavender Shortbread
- Hot tea: Earl Grey or chamomile complements the lavender flavor.
- Fresh berries: Adds a refreshing contrast.
- Whipped cream: A light and airy pairing.
- Lemon curd: Provides a tangy balance.
- Honey drizzle: Enhances the floral notes.
- Vanilla ice cream: Perfect for a more indulgent dessert.
Expert Tips for Making the Best Mary Berry Lavender Shortbread
- Use culinary lavender: Ensure the lavender is safe for cooking to avoid bitterness.
- Chill the dough: Helps prevent spreading during baking.
- Don’t overbake: Keep an eye on the cookies to maintain their delicate texture.
- Adjust lavender to taste: Start with less and add more if you prefer a stronger flavor.
- Decorate lightly: Sprinkle a few lavender buds on top before baking for a decorative touch.
Easy Variations of Mary Berry Lavender Shortbread
- Lemon-lavender shortbread: Add lemon zest to the dough for a citrusy twist.
- Chocolate drizzle: Dip or drizzle the cookies with melted white or dark chocolate.
- Herb-infused: Combine lavender with rosemary or thyme for a unique flavor.
- Gluten-free option: Substitute with a gluten-free flour blend.
- Sugar-topped: Sprinkle coarse sugar on top before baking for extra texture.
Best Practices to Store Mary Berry Lavender Shortbread
- Airtight container: Store in a cool, dry place for up to a week.
- Freeze the dough: Wrap tightly in cling film and freeze for up to 3 months. Thaw in the fridge before baking.
- Avoid refrigeration after baking: Keeps the shortbread’s texture crisp.
Best Practices to Reheat Mary Berry Lavender Shortbread
- Oven method: Warm at 150°C (300°F) for 5 minutes to refresh.
- Microwave option: Use sparingly, as it may soften the shortbread.
How Can I Make Mary Berry Lavender Shortbread Healthier?
- Use unsalted butter and control the amount of added sugar.
- Replace a portion of the flour with almond flour for added nutrients.
- Sweeten with natural alternatives like honey or coconut sugar.
Nutrition Value (per serving)
- Calories: 120
- Protein: 2g
- Fat: 7g
- Carbohydrates: 14g
Final Words
Mary Berry’s Lavender Shortbread is a delightful and elegant treat that’s simple to make and perfect for any occasion. The buttery texture and floral aroma make these cookies stand out, whether you’re serving them at tea time or gifting them to loved ones. Try this recipe for a unique twist on classic shortbread!
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Mary Berry Lavender Shortbread
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lavender Shortbread is a buttery and crumbly cookie flavored with dried lavender flowers. The lavender adds a floral note that complements the rich, buttery flavor of traditional shortbread, resulting in a unique and elegant dessert.
Ingredients
- Plain flour – 175g, for a tender crumb.
- Butter – 100g, softened, add richness.
- Caster sugar – 50g, sweetens the shortbread.
- Dried culinary lavender – 1–2 teaspoons, finely chopped, for a subtle floral flavor.
- Vanilla extract – 1 teaspoon, optional, enhances the flavor.
- Icing sugar – For dusting (optional).
Instructions
Step 1: Prepare the Dough
- Preheat the oven to 160°C (325°F).
- In a mixing bowl, cream the butter and caster sugar together until light and fluffy.
- Add the finely chopped dried lavender and mix well.
- Gradually fold in the flour and vanilla extract (if using) until the dough comes together.
Step 2: Roll and Shape the Dough
- Lightly flour a clean surface and roll out the dough to about 1cm thickness.
- Use a cookie cutter to cut out shapes and transfer them to a baking tray lined with parchment paper.
Step 3: Chill the Shortbread
- Place the baking tray in the fridge for 15 minutes to help the cookies retain their shape during baking.
Step 4: Bake the Shortbread
- Bake in the preheated oven for 15–18 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack.
Step 5: Dust and Serve
- Once completely cool, dust the shortbread with icing sugar if desired.
- Serve and enjoy with tea or as a light dessert.
