Lavender Shortbread Biscuits

Recipe adapted from one by Mary Berry (

• 175g softened unsalted butter
• 100g caster sugar
• 225g plain flour
• 2 tbsp fresh, unsprayed, finely chopped lavender buds
• 25g demerara sugar

For the icing: 
Lemon, Rainforest Lime & Lavender Milla Cordial, 1 cup pure icing sugar and extra lavender buds

Line three large baking trays with paper and set aside. Cream the butter and sugar in an electric mixer until pale and fluffy. Fold in the flour and lavender and gently stir until you have a soft dough.

Turn this out onto a lightly floured work surface, divide mixture in two and gently knead one half (keep dusting your hands with flour if necessary) until you have a smooth dough, form into a disc shape, wrap in plastic and repeat with remaining mixture. Place the discs in the fridge to chill for at least half an hour.

Preheat oven to 160C (fan) and gently roll out one disc of dough between two sheets of baking paper, you want it to be an even 5mms thick, or thereabouts. Using a 5cm round cookie cutter, cut out biscuits and arrange on prepared baking tray. Roll the reamining dough back into a ball and let chill for a while before re-rolling and cutting.

Let the tray of un-baked biscuits chill in the fridge again for 20-30 minutes before sprinkling them with the demerara sugar and baking in preheated oven for 15-20 minutes or until pale gold.

Wait until the biscuits are completely cool then whisk together the icing sugar with enough cordial to achieve a nice, thick consistency. Spoon a little icing over each biscuit and sprinkle with the extra lavender buds. Makes about 20 biscuits.


Useful Links

Follow Us

Contact Us

Bush Telegraph: 0421 630 493
PO Box 5035, Orange NSW 2800
This email address is being protected from spambots. You need JavaScript enabled to view it.

© Milla Cordial