Lavender-Pressed Shortbread Biscuits

A delicate, countryside-inspired biscuit with calming floral notes and minimal fuss.

These rustic shortbread biscuits are a tribute to late spring and the early stirrings of summer. Pressed with fresh lavender flowers and enriched with their soothing scent, they’re more than a treat — they’re a sensory moment. In temperate parts of Europe, especially across the Mediterranean and southern France, lavender begins to bloom as early as late May — and in my little corner of the world, I pick them fresh from just near the steps of my house.

Their calming properties and countryside charm bring beauty and peace right into the kitchen. These biscuits use minimal ingredients and everyday pantry staples, yet feel elevated thanks to their floral accents. They’re simple, poetic, and deeply rooted in seasonal sustainability — when we follow nature’s lead, we bake with more joy and less waste.

Preparation time: 10 mins

Chill time: 30–45 minutes

Baking time: 10–12 minutes

Ingredients (Makes ~25–30 small biscuits):

• 125 g all-purpose flour

• 75 g unsalted butter, softened

• 50 g powdered sugar

• 2 tsp dried culinary lavender

• 1 egg yolk

• A small pinch of salt

• Fresh lavender flowers (for decorating)

  
  

Step-by-step cooking process:

1. Make Lavender Sugar. Blend the powdered sugar with the dried lavender in a spice grinder or small food processor until fine and fragrant. This will infuse the dough with gentle floral notes.

2. Prepare the Dough. In a large mixing bowl, combine the lavender sugar and flour with a pinch of salt. Add the softened butter and egg yolk, and mix until a soft, smooth dough forms. (You can use your hands or a spatula—just don’t overwork it.)

3. Chill. Wrap the dough in parchment or cling film and refrigerate for 30–45 minutes. This helps the dough firm up for easier rolling.

4. Roll and Decorate. Preheat the oven to 170°C / 340°F. Roll out the dough between two sheets of parchment paper to about 5 mm thick. Use your favourite cookie cutters to shape the biscuits. Gently press fresh lavender flowers into the surface for decoration.

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6. Bake. Place on a lined baking tray and bake for 10–12 minutes or until just turning golden at the edges. Be careful not to overbake—they should stay pale and delicate.

7. Cool and Enjoy. Let them cool on a rack before serving. Store in an airtight tin (if they last that long!).