Isn’t this a glorious time of year? The the sun is out, weather is warming and flowers are blooming. This lavender shortbread recipe is a celebration of Spring. It is a simple recipe with only five ingredients and only a handful of steps.  It creates sweet circle biscuits that are buttery and crumbly and paired beautifully with a cup of tea. Plus, they look deliciously feminine all wrapped up in cellophane with a ribbon.  Take them along to your next morning tea with the girls or they would also make the perfect bonbonerrie for a garden wedding. Enjoy! x

Makes approximately 42 biscuits
Please note: Do not use the ornamental smooth leaved lavender as this variety of plant is not edible. Ensure you use French Lavender with the silvery green, feathered leaves and pale purple flowers, as pictured on the chopping board above. If in doubt, ask your local nursery to show you the difference between the two. 
You Will Need:

300g unsalted butter
180g caster sugar

450g plain flour

2 egg yolks

2 tablespoons lavender leaves, finely chopped
The buds from approximately 5 x lavender flowers

To assemble:
Cello bags

Step One. Prepare baking tray with baking paper.  Preheat oven to 160 degrees Celsius. In a medium bowl, cream butter and sugar until light and fluffy.

Step Two. Add sifted flour, a tablespoon at a time, mixing at a low speed until combined. Add the egg yolks, one at a time.

Step Three. With the mixer still on low, add the lavender leaves and mix until stirred through.

Step Four. Turn out dough onto a floured board. Knead gently into a smooth ball.  Cut ball in half and cover other half with a tea towel. Dust a little flour on top of the remaining half and roll out to approximately 5mm thick. Using a small scone cutter, cut rounds in the dough and transfer to the prepared tray. Repeat with other half of dough.

Step Five. Place a few flower buds and petals on each biscuit, pushing into the dough slightly as you position.

Step Six. Position biscuits on tray approximately 5cm apart. Once tray is full, place in oven and bake for 15 minutes or until the biscuits have ever so slightly darkened on the edges.  Allow to cool on tray for 5 minutes then transfer to wire rack.

Step Seven. Once cool, wrap 4-5 biscuits in a cello bag and tie with ribbon.  If you have some leftover, tie a piece of lavender to the bag.

Ms Zigzag says: I just love everything that our contributor Jessica Derrick submits – she is a talented baker, photographer and stylist! These buttery, crumbly shortbread biscuits would be perfect for a bridal shower kitchen tea.  

About Jessica: I’m a writer and a lover of words and stories, pretty papers and flowers. I find great satisfaction in creating something beautiful from the simplest of materials. I’m happiest in a home bustling with conversation and music, sitting at a beautifully decorated table surrounded by good friends and delicious food – with a glass of champagne in hand, of course!