27 - 31 MARCH 2019
ROYAL EXHIBITION BUILDING
& CARLTON GARDENS

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Lavender shortbread recipe

These lavender shortbread cookies are so easy to make and perfect with a mid-morning cup of coffee – or as a gift to a friend tied up in cellophane with ribbon and a sprig of lavender!

Ingredients:

  • 250gms unsalted butter
  • 100gms castor sugar
  • 1 tbsp dried culinary lavender
  • 300gms plain flour, sifted
  • 90gms rice flour

Using an electric mixer, beat the butter and sugar until light and creamy. Add lavender oil and dried lavender flowers; gradually add flours at low speed until almost combined. Use your hands to bring dough together. Turn out onto a lightly floured board and knead gently until smooth. Divide mixture in half, shape each portion into an 18cm diameter round shape. Transfer to a tray that has been lined with baking paper. Use a spatula or flat blade knife to smooth surface, pinch edges to make a fluted edge. Score each round into 8 wedges and using a fork prick all over. Bake at 150° C fan forced (170° C conventional) for approx. 40 minutes or till light golden colour. Remove from oven and quickly dust with extra castor sugar and lavender, cool completely on wire rack. This recipe can also be cut into your favourite shortbread shapes.

Note: Only use culinary lander

 

Recipe contributed by:

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