Heavenly Lavender Shortbread | A Low-Sugar Delight
As I pulled the tray from the oven, the sweet, floral aroma of lavender filled my kitchen, instantly transporting me to the sun-drenched fields of Provence. There’s something magical about baking with lavender – it’s like capturing a piece of summer in every bite.
A Touch of History
Lavender has been used in cooking for centuries, prized by the ancient Romans and Greeks for its aromatic properties. Today, it’s experiencing a culinary renaissance, especially in desserts where its delicate flavour can truly shine.
Table of Contents
Lavender Shortbread Recipe
This recipe is perfect for intermediate bakers looking to explore the world of floral desserts while keeping sugar content low. The result? A buttery, crumbly shortbread with a subtle lavender essence that’s simply irresistible.
Ingredients:
- 225g unsalted butter, softened
- 60g powdered erythritol (a natural, low-calorie sweetener)
- 280g all-purpose flour
- 1/4 tsp salt
- 2 tbsp dried culinary lavender buds
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
- In a large bowl, cream together the butter and erythritol until light and fluffy.
- In a separate bowl, whisk together the flour, salt, and lavender buds.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Add the vanilla extract and mix gently.
- Roll out the dough on a lightly floured surface to about 1/2 inch thickness.
- Cut into desired shapes and place on the prepared baking tray.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips
- For a more intense lavender flavour, gently crush the buds before adding them to the flour.
- Don’t overwork the dough – this will ensure your shortbread stays tender and crumbly.