Blog :: Ramblings of a health nut

Salted Honey Lavender Shortbread

Posted on 30 Dec 2013 by maisha (posted in: blogs)

It belongs to that list 'either you love it or you hate it'. Lavender. It's right up there with coriander/cilantro and marmite/vegemite. There are plenty of haters out there. I know people who can pick up on the tiniest piece of coriander in a dish, and then give me their angry 'you-know-I-hate-coriander' look.
There are very few things I don't like. There are many things I love. Lavender is one of them. For me lavender + honey = a match made in heaven <3 Combined in a buttery, slightly salty biscuit... yes, I could very well subsist on that alone.

Salted Honey Lavender Shortbread (makes 24)

Nutritional info per biscuit (based on 24):

These biscuits were a tad too sweet for my taste (although everyone else was raving mad about them), so next time I'll omit the palm sugar.


  • 150 g (5.3 oz) organic grass-fed butter (unsalted), cubed
  • 100 g (3.5 oz) honey
  • 30 g (4 tbsp) coconut palm sugar
  • 2 tbsp dried culinary lavender, chopped to release more flavor
  • zest from one organic orange
  • 1 whole organic egg
  • 300 g all-purpose flour (I used pastry flour, which is very fine)
  • 1 tsp Himalayan pink salt
  • 2 tsp vanilla extract


  1. In the bowl of your food processor/mixer, cream together the butter, honey, sugar, lavender, and orange zest.
  2. Add the egg, vanilla extract, and salt to the bowl of your mixer. Turn the mixer on and add the flour, one heaping tablespoon at a time. When everything is combined, stop mixing.
  3. Scrape the dough (it will probably be sticky because the butter has gotten soft) into a square baking dish lined with baking paper and use your fingers to press the dough to fit the dish. If it's too sticky, you can chill it in the fridge for at least half an hour. This will also allow the lavender to infuse further, so if you have time, leave it in for a couple of hours.
  4. Once you've smoothed the dough into your dish, use a fork to poke holes in the dough.
  5. Bake in a pre-heated oven (170C fan-oven) for 25 minutes. Let it cool down in the oven with the door slightly open.
  6. Cut into desired amount while it's still a bit warm (easier cutting) and transfer to a wire rack for cooling.


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