Gingery Lavender Shortbread
Elevate your cookie game with these Gingery Lavender Shortbread delights—a sophisticated twist on a classic treat that’s as flavorful as it is aromatic. Infused with the warm spice of ground ginger and the floral nuances of culinary lavender, these buttery shortbread cookies offer a unique balance of comforting and fragrant flavors. A touch of vanilla extract enhances their sweetness, while a dash of salt rounds out the rich and tender crumb. Perfect for tea parties or as an elegant homemade gift, these cookies are quick to prepare, needing just 15 minutes of prep time, with simple instructions that ensure success every time. Whether you enjoy them alongside your favorite tea or savor them as a standalone dessert, this recipe is a must-try for anyone who loves refined yet approachable treats.
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Ingredients
- 225 grams unsalted butter
- 100 grams granulated sugar
- 260 grams all-purpose flour
- 25 grams cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon culinary lavender
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract, ground ginger, and salt to the butter mixture, and mix until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, and culinary lavender.
Step 5
Gradually add the dry ingredients to the wet mixture in batches, mixing on low speed until the dough just comes together. Avoid overmixing to maintain the cookie's tender texture.
Step 6
Turn the dough out onto a piece of parchment paper and shape it into a flat disc. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
Step 7
Once chilled, roll the dough out on a lightly floured surface to a thickness of about 6 mm (1/4 inch).
Step 8
Use cookie cutters of your choice to cut out shapes, and transfer the cookies onto the prepared baking trays, leaving some space between them.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
Step 10
Remove the cookies from the oven, let them cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
Step 11
Serve your Gingery Lavender Shortbread with your favorite cup of tea or store in an airtight container for up to a week.
Nutrition Facts
| Serving size | 619.3 grams (619.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3085 |
| Total Fat 195.60g | 251% |
| Saturated Fat 112.90g | 565% |
| Cholesterol 498mg | 166% |
| Sodium 631mg | 27% |
| Total Carbohydrate 324.10g | 118% |
| Dietary Fiber 7.70g | 28% |
| Total Sugars 101.30g | |
| Protein 28.70g | 57% |
| Vitamin D 0IU | 0% |
| Calcium 88mg | 7% |
| Iron 12mg | 69% |
| Potassium 351mg | 7% |
Source of Calories