Lavender Shortbread

40 mins
20 mins


  • 3 cups plain flour
  • 1 3/4 cup butter, softened
  • 1 cup sugar
  • ¼ teaspoon Taylor & Colledge Lavender Extract Paste
  • 1/2 teaspoon Taylor & Colledge Vanilla Bean Extract
  • 1/4 teaspoon sea salt
  • 2 tablespoons sugar, extra


Step 1
In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy. Mix in the Lavender Extract Paste, sugar, and Vanilla Bean Extract.
Step 2
Add flour and salt, mix until the dough starts to come together. Don’t worry if it doesn’t, you can use your hands to bring the dough together.
Step 3
Place the dough in clear wrap and refrigerate for 30 minutes. Pre-heat the oven at 175C. Line a cookie tray with baking paper.
Step 4
Take half of the dough out of the refrigerator and roll it out with a rolling pin. Leave the other half refrigerated until ready to use.
Step 5
Using a cookie cutter shape of your choice, cut out the cookies and lay them out on prepared tray with room for spreading. Bake for 18-20 minutes. Cool on a wire rack.