Jersey Lavender Shortbread

A fragrant and buttery shortbread infused with the delicate floral notes of lavender, made with rich Jersey butter and a touch of Jersey Royal potato flour for a melt-in-your-mouth texture.

Prep Time

15 minutes

Total Time

40 minutes

Calories

1567 kcal

Difficulty

Easy

Equipment

6 items

Cost

£0.29/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

250gJersey Butter(Unsalted, softened)

£3.50

125gCaster Sugar

£0.60

300gPlain Flour

£0.25

50gJersey Royal Potato Flour(Substitute with cornstarch or more plain flour if unavailable. Locally sourced if possible)

£1.20

1tbspDried Lavender Flowers(Culinary grade, finely chopped. Locally sourced if possible.)

£0.75

1tbspJersey Milk(If dough is too dry.)

£0.10

Optional for dustingIcing Sugar

£0.50

Total Cost

£6.90

£0.29 per serving

Instructions

1.
Preheat oven to 160°C (320°F). Line a baking sheet with parchment paper.
2.
In a large mixing bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.
3.
Stir in the finely chopped dried lavender flowers.
4.
In a separate bowl, whisk together the plain flour and Jersey Royal potato flour.
5.
Gradually add the flour mixture to the butter mixture, mixing on low speed (or by hand) until a dough forms. Be careful not to overmix. If the dough seems too dry add the milk gradually one tablespoon at a time.
6.
Turn the dough out onto a lightly floured surface. Gently roll it out to about 1/2 inch (1.25 cm) thickness.
7.
Use cookie cutters to cut out desired shapes. Alternatively, cut into squares or rectangles with a knife.
8.
Carefully transfer the shortbread cookies to the prepared baking sheet.
9.
Bake for 20-25 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through baking for even cooking.
10.
Let the shortbread cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11.
Dust with icing sugar before serving, if desired.

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My Notes

Nutrition Information

Nutrition per serving (31g)

1567 kcal / 6556 kJ

Carbs

163g

63% of RDA

Fat

96g

137% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

56 g

62% of RDA

Sodium

80 mg

3% of RDA

Saturated Fat

60 g

300% of RDA

Chef's Tips

For a stronger lavender flavor, infuse the butter with lavender flowers overnight. Gently heat the butter with the lavender, let cool, then strain before using.

Don't overmix the dough, as this will result in tough shortbread. Mix only until the ingredients are just combined.

The baking time may vary depending on your oven. Keep a close eye on the shortbread and remove it when the edges are lightly golden.

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

Cooking Equipment

Oven

Mixing bowls

Baking sheet

Parchment paper

Rolling pin (optional)

Cookie cutters (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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