Lavender Shortbread

  • Gluten Free Recipe
  • Gluten Free Recipe

Recipe created for us by Sarah, FromTheKitchen
  • The shortbread can be made smaller and served sandwiched with filling as a special afternoon tea treat
  • EDIBLE FLOWERS: Read here for more information about which blooms are edible, how to prepare them and more edible flower recipes.


  • 100g softened butter
  • 1/3 cup icing sugar
  • ½ cup + 1 Tbsp plain flour (or gluten free flour)
  • 1/3 cup corn flour
  • finely grated zest of 1 small lemon
  • 1 tsp dried culinary lavender plus 1 tsp extra


  1. Preheat the oven to 160˚C and line an oven tray with baking paper
  2. Put butter, sugar, ½ cup flour, corn flour and lemon zest in a food processor and whiz until it starts to clump together
  3. Add lavender and pulse very briefly to combine
  4. Tip dough onto a clean bench dusted with remaining flour
  5. Bring dough together by kneading gently, then pat into a round disc, wrap in plastic wrap and refrigerate for 20 minutes
  6. Roll dough out between two pieces of baking paper, to 5mm thick
  7. Cut out 8 x 7.5cm diameter circles using a cookie cutter
  8. Place on prepared tray and bake 10-12 minutes until lightly golden, leave to cool on tray for 5 minutes
  9. Beat cream cheese with icing sugar until smooth then add NZ Squeezed Lemon Curd and mix together then chill 30 minutes
  10. To serve, place a heaped tablespoon of filling on one shortbread and sandwich together another