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.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
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.