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Editor Notes
Tea Pairings: The rich, buttery texture of shortbread pairs beautifully with teas that either cut through the richness or complement the floral notes.
Earl Grey: The citrusy bergamot notes cut through the buttery richness and amplify the lavender flavor.
Chamomile Citron: A naturally sweet, caffeine-free herbal option that perfectly mirrors the honey profiles.
Matcha Green Tea: The earthy, slightly bitter undertones offer a striking, balanced contrast to the sweet cookies.
Classic English Breakfast: A robust, malty black tea that creates a comforting, traditional afternoon tea experience.
Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
3 tbsp Just Iowa honey
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp dried culinary lavender (crushed)
Pinch of salt
Why You Must Crush the Lavender Buds
Prevents soapy flavor: Whole buds release concentrated bursts of oils that taste like soap.
Improves texture: Uncut dried buds feel like eating small, tough twigs or pine needles.
Distributes flavor: Crushing releases the essential oils evenly throughout the entire batch of dough.
Sweet Honey-Lemon Glaze
This vibrant, tangy drizzle sets beautifully and adds a bright pop of flavor to the rich shortbread.
Ingredients:
1 cup powdered sugar
1 tbsp high-quality honey
1½ tbsp fresh lemon juice (add more by the half-teaspoon if too thick)
½ tsp lemon zest (optional, for extra brightness)
Preparation
Mix wet ingredients: In a large bowl, cream the softened butter, sugar, honey, and vanilla until light and fluffy.
Add dry ingredients: Stir in the flour, salt, and crushed (use a mortar/pestle or the back of a spoon) culinary lavender until the dough just comes together.
Shape and chill: Divide the dough in half. Roll each half into a log about 1.5 inches in diameter, wrap tightly in plastic wrap, and chill for at least 2 hours (or freeze for 30 minutes) so they don't spread too much in the oven.
Slice and bake: Preheat your oven to 325°F (165°C). Slice the logs into 1/4-inch thick rounds and place them on a parchment-lined baking sheet.
Bake: Bake for 12–15 minutes until the edges are just golden brown. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Pro-Tip
For the absolute best flavor release, rub the crushed lavender directly into your sugar with your fingertips before creaming it with the butter. The abrasive sugar crystals will absorb the lavender oils perfectly.
Sweet Honey-Lemon Glaze Instructions
Whisk: In a small bowl, vigorously whisk the powdered sugar, honey, lemon juice, and zest until completely smooth.
Adjust: If the glaze is too thick to drizzle, add a few drops of lemon juice. If it is too runny, add a tablespoon of powdered sugar.
Decorate: Wait until the cookies are completely cool, then drizzle the glaze over them using a fork or pipe it in clean lines.
Garnish: Sprinkle a few tiny pinches of extra chopped culinary lavender onto the wet glaze so they stick. Let the glaze harden for 15 minutes before serving. [1]