Lemon & Lavender Shortbread Biscuits
Fragrant, buttery, and kissed with citrus, these Lemon & Lavender Shortbread Biscuits are a delicate celebration of summer in every bite. Inspired by blooming herbs from the garden, this recipe is the perfect balance of floral and fresh, crisp and crumbly — and it’s easier than you think to make at home.
Whether you grow your own herbs or pick up a bunch of edible lavender from your local market, this bake will bring a touch of countryside charm to your kitchen — and your table.
Welcome to Episode 4 of Bakes in Bloom: where we turn the garden into dessert.
Why you’ll love these shortbread biscuits
Effortless elegance – Only a handful of ingredients, but the flavour feels fancy.
Naturally fragrant – Lavender adds a subtle floral note without overwhelming the lemon.
Perfect for gifting or gatherings – They look beautiful and pair perfectly with tea, prosecco, or a summer picnic.
Make-ahead friendly – The dough can be chilled and baked fresh when you're ready.
What you’ll need:
125g unsalted butter, softened
55g golden caster sugar, plus extra to finish
180g plain flour
Zest of 1 lemon
1tbsp fresh lavender buds
How to Make Lemon & Lavender Shortbread Biscuits
Cream the butter and sugar with the lemon zest and lavender, until light and fluffy.
Stir in flour to form a soft dough. Don’t overmix.
Roll and chill the dough for at least 30 minutes.
Cut into your favourite shapes (flowers, rounds, hearts – go wild!).
Sprinkle with extra sugar.
Bake at 170C (fan) for 12–15 minutes or until edges are lightly golden.
Cool on a wire rack and enjoy for days.
Growing Lavender at Home: A Quick Guide
Using lavender from your own garden adds something extra special to these bakes. Here’s how to get started:
Choose English lavender (Lavandula angustifolia) – it’s the most fragrant and edible variety.
Plant in full sun with well-drained soil. Lavender thrives in containers or borders.
Harvest when buds are nearly open, usually mid to late summer. Dry by hanging in bunches upside down.
Store dried lavender in an airtight jar in a cool place – it lasts for months and flavours beautifully.
Top Tip: A little goes a long way — too much lavender can taste soapy. Use sparingly for the perfect balance.
The perfect bake for...
Afternoon tea spreads
Bridal or baby showers
Garden picnics and summer hosting
Homemade gifts tied up in ribbon
Moments when you want to bake something that feels like self-care
Lemon & Lavender Shortbread Biscuits
These Lemon & Lavender Shortbreads are more than just biscuits — they’re an experience. A slice of summer. A tribute to the garden. A reminder that simple ingredients, when chosen with care, can become something truly beautiful.
So, whether you're baking for yourself, your guests, or your Instagram grid, this recipe delivers beauty, flavour, and a bit of botanical magic.
Makes 16
125g unsalted butter, softened
55g golden caster sugar, plus extra to finish
180g plain flour
Zest of 1 lemon
1tbsp fresh lavender buds
Method
Preheat the oven to 190C/170C fan/370F.
Beat the butter and the sugar together in a bowl with the lemon zest and lavender buds until smooth, light and fluffy. This helps bring out the flavours of both the lavender and lemon.
Stir in the flour until just combined, then turn onto a clean work surface, gently kneading the dough just enough to bring the mixture together in to a smooth ball of dough.
Between two sheets of parchment paper, roll the dough to 0.5cm thick. Refrigerate for 10 minutes.
Remove from the fridge and use a cookie cutter to cut into flowers, hearts, rounds.
Place onto a baking tray lined with baking paper, and sprinkle with a little extra golder caster sugar.
Bake in the oven for 15-18 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
