Lavender Shortbread

Buttery and deliciously moreish!

  • Serves 15
  • 20 mins to cook
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These dainty, crumbly shortbread biscuits are perfectly served with an afternoon cuppa and a great way to introduce flowers into your cooking


  • 100g softened butter
  • 1/3 cup icing sugar
  • ½ cup plus 1 Tbsp plain flour
  • 1/3 cup corn flour
  • Finely grated zest of 1 small lemon
  • 1 tsp dried culinary lavender plus 1 tsp extra


  • 180g cream cheese, at room temperature, roughly chopped
  • 2/3 cup Barker's NZ Squeezed Lemon Curd
  • ¼ cup icing sugar


  1. Preheat the oven to 160˚C and line an oven tray with baking paper
  2. Put butter, sugar, ½ cup flour, corn flour and lemon zest in a food processor and whiz until it starts to clump together
  3. Add lavender and pulse very briefly to combine
  4. Tip dough onto a clean bench dusted with remaining flour
  5. Bring dough together by kneading gently, then pat into a round disc, wrap in plastic wrap and refrigerate for 20 minutes
  6. Roll dough out between two pieces of baking paper, to 5mm thick
  7. Cut out 8 x 7.5cm diameter circles using a cookie cutter
  8. Place on prepared tray and bake 10-12 minutes until lightly golden, leave to cool on tray for 5 minutes
  9. Beat cream cheese with icing sugar until smooth then add NZ Squeezed Lemon Curd and mix together then chill 30 minutes
  10. To serve, place a heaped tablespoon of filling on one shortbread and sandwich together another


  • The shortbread can be made smaller and served sandwiched with filling as a special afternoon tea treat
  • Edible Flowers: Read here for more information about which blooms are edible, how to prepare them and more edible flower recipes.

 For more inspirational Barker's recipes go to their website. Barker's of Geraldine Logo

Recipe by: Sarah, from The Kitchen

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