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Lavender and Lemon Shortbread Biscuits
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5 from 3 votes

Lavender and Lemon Shortbread Biscuits

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Fika
Servings: 20 biscuits


  • 6cm cookie cutter


  • 125 g unsalted butter
  • 90 g caster sugar
  • 180 g white spelt flour or plain flour
  • 1 pinch fine sea salt
  • 1 large free range egg yolk
  • ½ zest lemon
  • 2 tsp fresh lavender or 1 ½ dried


  • Preheat the oven 170°C fan. Place the flour, salt, butter and sugar in the bowl of a food processor; process until it resembles fine breadcrumbs. Add the lemon zest, lavender and egg yolk; pulse until it’s just combined. Turn the dough out onto the work surface and form into flat square; place in a freezer bag and transfer to the fridge to chill for 30 minutes.

  • Place a sheet of parchment paper on the work surface. Place half of the chilled dough on the paper; top with another sheet of paper. Roll out the dough between the sheets until it is approximately 3mm-thick. Using a round fluted cookie cutter, cut out the dough and transfer to prepared baking sheets. Roll out the scraps, and repeat. Repeat process with the remaining dough.
  • Bake in the oven for 12-15 minutes. or until they’re pale golden. Transfer to a wire rack to cool. Dust with caster or icing sugar and add a few lavender petals, if desired.