I first stumbled upon Mary Berry’s Lavender Shortbread Biscuits while browsing through her cookbook. I was drawn to them by their elegant simplicity and the idea of adding a floral twist to a classic biscuit. Lavender isn’t something I’d thought about putting into food before, but the idea felt so right. I’ve always loved how lavender has a calming, almost nostalgic scent. I imagined that this would translate into a beautifully fragrant and subtly sweet biscuit.
The first batch I made was… memorable, to say the least. The shortbread had just the right crumbly texture, but the lavender was a bit overwhelming. I soon learned that there’s an art to balancing the amount of lavender, and that’s part of what makes this recipe so special. After a few adjustments and a couple of tests, I mastered it, and now I’m excited to share my experience with you. These biscuits are perfect for an afternoon tea, a special occasion, or just when you need something comforting to nibble on.
Mary Berry Lavender Shortbread Biscuits Recipe
I can’t tell you how delighted I was the first time I tasted the biscuits! It wasn’t just the delicate sweetness or the buttery richness; it was the unique floral note of lavender. It reminded me of a little café in the countryside I once visited, where they served similar biscuits with a cup of Earl Grey tea. I was transported to a quiet garden with the sun warming my skin. Mary Berry’s recipe gave me that experience in my own kitchen.
I’ve come to learn that lavender pairs beautifully with shortbread’s rich, buttery flavor. It’s an unexpected yet perfect marriage of two ingredients you wouldn’t think to combine, but somehow they create this magical balance. This recipe is great if you want something a bit different but still classic.
Ingredients Needed
Here’s what you’ll need to make Mary Berry’s Lavender Shortbread Biscuits:
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Butter (unsalted) – 225g
This gives the biscuits a rich, melt-in-your-mouth texture. Unsalted is key here because it lets the lavender and sugar shine.
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Plain flour – 300g
Plain flour ensures the biscuits remain tender and light.
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Cornflour – 75g
The addition of cornflour helps to create that delicate, crisp texture we love in shortbread.
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Caster sugar – 100g
This sugar blends smoothly into the dough and gives the biscuits a fine sweetness.
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Dried lavender – 1-2 tbsp
Here’s the star of the show! Start with a smaller amount of lavender, and taste as you go, because the flavor can be quite strong.
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Vanilla extract – 1 tsp
Adds a subtle depth and warmth to the flavor. It complements the lavender without overpowering it.
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Milk – 1-2 tbsp (optional)
This is just to bring the dough together. If it’s too crumbly, add a little milk to bind everything.
Equipment Needed
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Mixing Bowls
You’ll need at least two for mixing the dry and wet ingredients separately before combining them.
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Hand Whisk Or Stand Mixer
This makes creaming the butter and sugar easier. If you have a stand mixer, it will make the process much faster.
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Baking Sheet
A flat baking sheet will give you even heat distribution for baking the biscuits.
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Parchment Paper
For lining your baking sheet. This prevents the biscuits from sticking and helps them bake evenly.
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Rolling Pin
This is essential for rolling out your dough to the right thickness. I love using a marble rolling pin for its evenness.
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Cookie Cutter (optional)
You can use a round cutter or any shape you like. I usually go for classic circles for that traditional shortbread look.
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Cooling Rack
After baking, let the biscuits cool on a wire rack to prevent them from becoming soggy.
How To Make Mary Berry Lavender Shortbread Biscuits?
I still remember the first time I made these biscuits-it was a rainy Sunday afternoon, and I had all the time in the world. I followed the steps carefully, not rushing, and it made the experience so relaxing. The smell of butter and lavender filling the kitchen was almost as good as the biscuits themselves!
Here’s how to make them:
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Prepare Your Lavender
If you’re using dried lavender flowers, make sure they’re culinary-grade. Gently crush them with your fingers or a pestle and mortar to release the oils. You don’t want to overpower the biscuit with lavender, so start with just a tablespoon.
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Cream The Butter And Sugar
In a bowl, beat the butter and caster sugar together until light and fluffy. It’ll take a couple of minutes, but the texture should be smooth and pale.
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Add The Dry Ingredients
In a separate bowl, sift the plain flour and cornflour together. Slowly add this to the butter mixture, mixing gently. If the dough feels a bit dry, add a tablespoon of milk to bind it all together.
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Add The Lavender And Vanilla
Stir in the lavender and vanilla extract. Make sure it’s evenly distributed through the dough.
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Roll Out The Dough
Turn the dough onto a lightly floured surface and roll it out to about 5mm thick. Don’t roll it too thin, or the biscuits will be too crispy.
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Cut Out Your Biscuits
Use a cookie cutter to cut out the biscuits. I usually opt for round shapes, but feel free to get creative!
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Bake The Biscuits
Place the biscuits on a lined baking sheet, leaving space between them. Bake in a preheated oven at 160°C (140°C fan) or 320°F for about 12-15 minutes, until they’re just beginning to turn golden around the edges.
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Cool And Enjoy
Once they’re baked, remove them from the oven and let them cool for a few minutes on the sheet. Then transfer them to a wire rack to cool completely.
Recipe Variations
Over time, I’ve tried a few variations on this recipe. Here’s what I found works well:
- Lemon zest – Adding a bit of lemon zest really brightens the flavor. The citrus pairs wonderfully with the lavender.
- Chocolate dip – After baking, dip the biscuits halfway into melted dark chocolate. The bitterness of the chocolate balances the sweetness of the shortbread and the lavender.
- Herb infusion – Try swapping lavender for other herbs like rosemary or thyme. They give a different yet still aromatic twist to the shortbread.
- Sugar coating – After baking, lightly sprinkle caster sugar over the biscuits for an extra sweetness.
What Goes Well With Mary Berry Lavender Shortbread Biscuits?
These lavender shortbread biscuits pair wonderfully with a variety of drinks and accompaniments:
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Tea
A classic pairing! Earl Grey or chamomile tea complements the lavender beautifully. It’s like a mini spa moment with each sip.
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Coffee
If you’re more of a coffee person, a mild coffee or cappuccino works well to balance out the buttery richness of the biscuits.
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Fresh Fruit
A bowl of fresh berries or a few slices of apple bring a tart contrast to the sweetness of the biscuits.
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Whipped Cream Or Clotted Cream
If you want to make it extra indulgent, a dollop of cream is divine with these biscuits.
What I Have Learnt
Through making these biscuits, I’ve learned a lot about baking and flavor balance. Lavender is delicate-too much, and it can overpower everything. It’s all about getting that right hint of floral, not a punch.
I’ve also discovered that baking doesn’t always need to be about perfection. The joy comes in the process-the way the ingredients come together, the way your kitchen smells, and the joy of sharing them with others. Mary Berry’s recipe is a lovely reminder that simple ingredients, when treated with care, can create something extraordinary.
FAQs
What Ingredients Are Needed For Mary Berry’s Lavender Shortbread Biscuits?
To make Mary Berry’s lavender shortbread biscuits, you will need the following ingredients: unsalted butter, caster sugar, plain flour, rice flour, dried lavender flowers, and a pinch of salt. Optional ingredients include extra lavender sugar for sprinkling on top of the biscuits before baking.
How Do You Prepare The Lavender Shortbread Dough For Mary Berry’s Recipe?
To prepare the lavender shortbread dough, begin by creaming the butter and sugar together until smooth. Then, gently mix in the lavender flowers. Gradually sift in the plain flour, rice flour, and salt, combining the ingredients to form a dough. Once the dough has come together, chill it in the refrigerator for at least 30 minutes before rolling it out and cutting it into shapes.
What Is The Recommended Baking Time And Temperature For Mary Berry’s Lavender Shortbread Biscuits?
Mary Berry recommends baking the lavender shortbread biscuits at 160°C (fan) or 180°C (conventional) for about 12-15 minutes. The biscuits should be lightly golden at the edges when they are ready. Make sure to allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.