lavender (+ earl grey) shortbread (whole grain)

COOKIES - they're not something you think about frequently over summer, but when I was asked to make a batch or two for a friend's jewelry trunk show, I couldn't refuse.


I was hoping to make something delicious and rich, yet floral. And the one idea that popped into my head was HERBS. Now there are so many wonderful herbs to choose from, but I had a good amount of lavender just sitting in my pantry, so, why not?

lavender shortbread

adapted from Joy the Baker


1 generous tablespoon dried lavender blossoms

1 tablespoon of turbinado sugar (to mix with lavender)

½ cup turbinado sugar

2 sticks unsalted butter (at room temperature)

2 ½ cups white whole wheat (or whole wheat pastry) flour

¼ tsp salt

1 egg, beaten

sprinkling sugar

(optional) ¾ tsp ground earl grey

Mix the tablespoon of sugar with lavender blossoms with your fingers until you can smell the oil's release. Then take to the mixture with a knife and try to chop lavender. (I know this is a bit strange with the crunching and powdering of the sugar but all will be well I promise.)

Cream butter, lavender + sugar mixture, and remaining sugar in a stand up mixer, for about 5 minutes; you want the butter to be pale and fluffy, but there still will be remaining chunks from the sugar and lavender. Add salt and flour in increments of ½, mixing on low speed until fully combined. 

Here's where I decided to get a lil crazy with it. I dumped the dough out, formed ½ into a ball and wrapped in plastic wrap and popped in the refrigerator. The other ½ I added the ¾ tsp earl grey to, and then balled, wrapped and refrigerated as well.

Refrigerate dough for at least 30 minutes. Once chilled, remove and roll doughs out to reach about ¼ inch thickness. Either use a cookie cutter, or form your cookies yourself (I cut mine using a knife.)

Brush cookies with egg wash and sprinkle with sugar. Bake for 8-11 minutes - mine were best around 9 minutes.

Enjoy the buttery, floral goodness.