Honey Lavender Shortbread

20 Jul

honey lavender shortbread

I remember baking shortbread when I was younger and craving something sweet. The memory is fuzzy so I must’ve been fairly young, perhaps late elementary school, but I definitely remember the feelings of surprise and pride at my ability to combine ingredients and create something delicious. Shortbread is still a favorite of mine and, luckily for young me, is quite easy to throw together. Adding a little corn starch, as I’ve done here, helps to create the rich crumbly texture. This version is also delicately flavored with lavender and honey for a grown-up twist (that kids will still love). A great recipe, no matter your age!

Honey Lavender Shortbread (adapted from Evil Shenanigans)
Yield: 16 2″x2″ pieces of shortbread


  • 1 1/2 cups all-purpose flour
  • 2 Tbsp corn starch
  • 1/3 cup granulated sugar
  • 1 tsp dried lavender flowers
  • 1 tsp kosher salt
  • 12 Tbsp (1 1/2 sticks) unsalted butter, cut into small pieces, at room temperature
  • 3 Tbsp honey
  • 1/2 tsp vanilla extract
  • sea salt*

*Ideally fleur de sel, but even kosher salt will work in a pinch.


  1. Preheat oven to 350 degrees.
  2. Line an 8″x8″ pan with parchment paper, allowing for a couple of inches of overhang, then butter the parchment paper.
  3. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 Tbsp corn starch, 1/3 cup granulated sugar, 1 tsp dried lavender flowers, and 1 tsp kosher salt.
  4. Add 12 Tbsp (1 1/2 sticks) unsalted butter, cut into small pieces, at room temperature, and use your fingers or a fork to incorporate into the flour mix until the dough resembles coarse crumbs. This should only take a couple of minutes; be careful not to overwork the dough.
  5. Add 3 Tbsp honey and 1/2 tsp vanilla extract, and stir in until thoroughly combined.
  6. Press the dough evenly into the prepared pan. Dock the top well with a fork, making sure not to press the fork all the way through the dough.
  7. Sprinkle evenly with sea salt.
  8. Bake until the cookies are golden brown all over, and the center of the cookies feel firm when lightly pressed, about 35 – 40 minutes.
  9. Remove from the oven, and allow to cool in the pan for 30 minutes before removing.
  10. Remove using the parchment overhang to lift the shortbread from the pan. Use a sharp knife to cut into the 16 squares.

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2 Responses to “Honey Lavender Shortbread”

  1. Sharon Laskowski July 20, 2012 at 11:52 am #

    I have some lavender in my garden, can I use it directly? The leaves or the flowers (which I’m drying)?


    • Claire July 20, 2012 at 11:55 am #

      Yes! Homegrown always tastes best 🙂 You’ll want to use the dried flowers – I updated the recipe to reflect this.

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