Lemon lavender shortbread
Let’s jump right into it-
As someone who isn’t very good at math, I can confidently tell you that making shortbread is as easy as 1, 2, 3.
No really, the most basic shortbread recipe you need to remember is:
1 part sugar
2 parts butter
3 parts flour
The easiest way to do this is to think about your ingredients in ounces (oz).
Grams work too, but I found measuring to be easier when I started with ounces, and then converted it to grams.
Say you start with 4 oz of sugar (113 grams). This is your 1 part sugar.
For how much butter you will need, take the ounces of sugar you have and multiply it by 2.
4x2=8. You will need 8 oz of butter (226 grams). This is your 2 parts butter.
For how much flour you will need, take the ounces of sugar and multiply it by 3. 4x3=12. You will need 12 oz of all- purpose flour (339 grams). This is your 3 parts butter.
Even converting into grams you’ll notice a similar pattern:
113 (1 part sugar)
113 x 2 = 226 (2 parts butter)
113 x 3 = 339 (3 parts butter)
I’m still learning, and still tweaking my shortbread recipe, but if you’re interested in learning more, The flour handprint has a nice comprehensive guide on shortbread that is honestly a life saver!
*Recipe updated April 11,2022
Lemon lavender shortbread cookies
Ingredients
- 4oz (113 grams or ½ cup + 2 tablespoons) white granulated sugar
- 8oz (226 grams or 1 cup or 2 sticks) unsalted butter, softened
- 12oz (339 grams or 2 ½ cups) all-purpose flour
- ½ tsp kosher salt
- 1 Tbsp finely grounded edible lavender buds
- Zest of 2 medium lemons
- 1 cup (125g) powdered sugar
- 1 Tbsp milk
- 2 Tbsp lemon juice
Instructions
- Place the oven rack in the middle of the oven. Preheat to 350°F.
- Prepare a 9 x13 inch sheet pan greased well with cooking spray. Cover with parchment paper. Set aside.
- Add lemon zest and sugar to a medium bowl. Whisk together or massage lemon zest into sugar. (this kinda infuses the lemon flavor into sugar, but totally optional)
- Add softened butter to the bowl, and mix on medium speed until butter and sugar appear fluffy.
- Add in flour and salt, and grounded lavender. Mix with rubber spatula until just combined, and a dough forms.
- Dump dough into the prepared baking sheet and press until even and smooth. You want the dough to cover the entire sheet. Corner to corner. To help create an even spread, use a flat bottom (a drinking cup, measuring cup, etc.) to press.
- Prick dough with a fork. This allows steam to be released as the dough cooks and prevents bubbles, and uneven puffs.
- Bake in the oven for 20 minutes, turning half way through. Cookies are done when the top appears to be slightly golden brown.
- Let rest for 10 minutes before cutting into squares.
- Let cookies come to a complete cool before removing parchment paper and cookies from the sheet pan.
- While the shortbread is cooling, prepare the lemon icing by combining the powdered sugar, milk, and lemon juice in a small bowl.
- Mix until powdered sugar is fully incorporated.
- Drizzle on cooled shortbread, and let icing set for at least 30 minutes before serving.
Shortbread can be stored in an airtight container at room temperature for a week.