Lavender Shortbread
Buttery shortbread with a soft floral finish from Lavender Syrup — no dried lavender required, though you can add a tablespoon of the culinary kind if you want the flavor more pronounced.
At a glance
- Prep time: 20 minutes
- Cook time: 12 minutes
- Yield: 24 to 36 cookies
- Special equipment: Rolling pin; cookie cutters; parchment-lined baking sheet
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 tbsp Lavender Syrup
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 tbsp dried culinary lavender (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the Lavender Syrup and beat until fully incorporated.
- In a separate bowl, sift the flour and salt (and dried lavender, if using). Add gradually to the butter mixture and mix just until a dough forms — do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently until smooth. Roll to about ¼-inch thick.
- Cut out shapes with cookie cutters and place on the prepared sheet, leaving a little space between each. Sprinkle with extra sugar if you like.
- Bake for 10 to 12 minutes, until the edges are lightly golden.
- Cool on the sheet for a few minutes before transferring to a wire rack.
At Portland Syrups, we make better-tasting, better-for-you beverage syrups using high-quality ingredients and bold flavors. We empower everyone to create the drinks they love their way. Each 12 oz bottle makes 12–24 drinks.
