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Lavender and lemon shortbread

21 June 2016

A rich and buttery shortbread biscuit recipe with the subtle taste of lavender and lemon. From Nancy Durham at the Welsh Lavender Farm.

Lavender and lemon shortbread
Lavender and lemon shortbread

Cooking time

8-12 minutes


  • 450g butter
  • 1 cup sugar
  • 4 cups white flour (I often use 3 1/2 cups white flour and use some seedy flour for the remainder)
  • 1 & 1/2 table spoon dried lavender flowers
  • Zest of one lemon
  • Juice of half a lemon


Cream the butter and sugar together until fluffy.

Add the lemon zest and juice.

Add flour and mix to form a soft dough. It might feel like too much flour but it's not.

Add the dried lavender flowers.

Roll the shortbread mixture into logs - thin or thick and chill for an hour. You can leave it in the fridge for a few days if you don't want to bake them immediately.

Remove from the fridge and slice the dough into the desired thickness.

Bake at 180c for 8 to 12 minutes, depending on the thickness of the biscuits.

Optional: lavender sugar

The Chef Brian Turner, when he came to visit the farm, had me sprinkle a little lavender sugar on top of each biscuit as they went into the oven.

To make lavender sugar just add a couple of fresh sprigs to a jar of caster sugar. Tightly seal and leave for a couple of weeks before using.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.