Honey and Lavender Shortbread Cookies
These easy honey and lavender shortbread cookies are soft, buttery and delicious and are so quick to make! Using dried lavender adds a lovely summery floral note, and the shortbread has a delicious hint of honey.
Your home will be filled with the scent of lavender while these little biscuits bake!
Why You’ll Love This Recipe
If you want a sweet, delicate biscuit with a subtle floral twist, these honey lavender shortbread cookies are perfect.
- Buttery, melt-in-your-mouth texture – Classic shortbread with a soft, tender crumb.
- Delicate honey sweetness – Adds natural sweetness and depth of flavour.
- Floral lavender note – Just the right amount of dried lavender gives these cookies a summery, aromatic taste.
- Easy to make – Simple ingredients, minimal prep, perfect for beginner bakers or a quick teatime treat.
- Versatile for occasions – Ideal for summer picnics, afternoon tea, or gifting in pretty boxes.
- Customisable shapes – Use cookie cutters for fun shapes for holidays or themed events.
This recipe works beautifully for those who love refined flavours but still want an easy, fuss-free biscuit.
Ingredients Breakdown
Here’s why each ingredient matters and some tips for substitutions:
Butter (softened) – Provides richness and creates that tender, melt-in-your-mouth texture. Softened butter ensures even mixing. Can use unsalted or lightly salted depending on preference.
Caster Sugar – Sweetens the biscuits and helps create a slightly crisp edge when baked. Lightly dusting extra sugar on top adds a subtle sparkle.
Plain Flour – Forms the base structure of the shortbread. Use good quality flour for a smoother texture.
Honey – Adds natural sweetness and a subtle floral depth. You can experiment with mild-flavoured honey varieties for nuanced taste.
Dried Lavender – Gives the cookies a delicate, aromatic floral flavour. Make sure to use culinary lavender, not ornamental, to avoid bitterness. You can adjust the quantity depending on how pronounced you want the lavender note.
Be sure to check the recipe card for the full list of quantities and step-by-step instructions.
Frequently Asked Questions
Can I use fresh lavender instead of dried?
Dried lavender is preferred for shortbread. Fresh lavender contains more water and can make the dough too wet, affecting texture.
How do I avoid a bitter lavender taste?
Use culinary lavender and lightly crush it before adding. Too much lavender can become overpowering.
Can I make these cookies ahead of time?
Yes, store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unbaked dough for up to 1 month.
Can I replace honey with another sweetener?
You can use maple syrup or agave, but reduce slightly as these liquids are thinner than honey.
How can I get crisp edges with a soft centre?
Ensure the butter is softened but not melted. Roll the dough evenly and avoid overbaking.
Shortbread is a really versatile base for a biscuit – add chocolate chips, peanuts and a milk chocolate drizzle, cranberries and white chocolate – there are so many flavour combinations!
Easy Honey and Lavender Shortbread
Equipment
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Cookie Cutters of Your Choice
Ingredients
- 125 grams butter, softened 9 tablespoons
- 60 grams caster sugar (plus extra for dusting) ¼ cup
- 180 grams plain flour 1 ½ cups
- 2 tablespoons honey
- 2 tablespoons dried lavender
Instructions
- Line a baking sheet with greaseproof paper and put to one side for now.
- In a stand mixer or mixing bowl, add the butter and sugar. Mix together until light, fluffy and smooth.
- Add the flour and combine to get a smooth paste. It may look a little crumbly, but it will hold together. Add the honey and the lavender.
- Lightly flour a work surface and roll out your dough to approximately 0.5cm (1/4 an inch) thick.
- Using a cutter, cut into 10-12 rounds and place on the baking sheet. You'll probably end up with one biscuit made up of the leftovers from the rest – this is my favourite as it's always the first to get eaten!
- Put the biscuits in the fridge for 20-30 minutes to firm up. Preheat the oven to 330 ºF or 165 ºC.
- Sprinkle some caster sugar on the top, and then pop in the oven for 13-15 minutes or until golden brown on the top.
- When they're ready, remove the biscuits from the oven and let them cool on a wire rack. Enjoy with a cup of tea.
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