Jersey Butter Shortbread with Lavender and Sea Salt

Classic shortbread cookies made with rich Jersey butter, infused with fragrant lavender, and sprinkled with sea salt. A delightful taste of Jersey.

Prep Time

15 minutes

Total Time

40-45 minutes

Calories

13364 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.26/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

250gJersey Butter(Unsalted, softened at room temperature)

£3.50

125gIcing Sugar(Also known as confectioner's sugar)

£0.60

375gPlain Flour(All-purpose flour)

£0.30

1tbspDried Culinary Lavender(Food grade lavender only!)

£1.50

1tspSea Salt Flakes(Maldon is a good choice)

£0.25

Total Cost

£6.15

£0.26 per serving

Instructions

1.
Preheat oven to 160°C (320°F) and line baking sheets with parchment paper.
2.
In a large bowl, cream together the softened Jersey butter and icing sugar until light and fluffy.
3.
Add the plain flour and dried lavender to the butter mixture. Mix until a dough forms. Be careful not to overmix.
4.
Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball.
5.
Roll out the dough to about 1cm (½ inch) thickness.
6.
Use cookie cutters to cut out desired shapes, or cut into squares or rectangles with a knife.
7.
Place the shortbread cookies onto the prepared baking sheets, leaving a little space between each cookie.
8.
Prick the cookies all over with a fork. This helps prevent them from puffing up too much.
9.
Sprinkle the tops of the cookies with sea salt flakes.
10.
Bake for 25-30 minutes, or until the edges are lightly golden brown.
11.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

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My Notes

Nutrition Information

Nutrition per serving (33g)

13364 kcal / 55913 kJ

Carbs

1322g

508% of RDA

Fat

850g

1214% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

48 g

160% of RDA

Sugar

125 g

139% of RDA

Sodium

2500 mg

109% of RDA

Saturated Fat

531 g

2655% of RDA

Chef's Tips

For a more intense lavender flavor, gently crush the dried lavender between your fingers before adding it to the dough.

Don't overbake the shortbread, as it will become dry. It should be pale golden in colour.

Store the cooled shortbread in an airtight container at room temperature for up to a week.

For extra Jersey flavour, add 2 tbsp of potato flour (from Jersey Royal potatoes) to the recipe when combining dry ingredients.

Cooking Equipment

Oven

Baking sheets

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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