Yes, lavender is edible - both its flowers and its leaves - you just need to make sure it is grown as edible lavender and does not have preservatives added to it for flower arrangements. This recipe uses the lavender flowers. When you are making these cookies you will have a kitchen full of lavender, lemon and ginger scent - but the cookies are not as overpowering as you may think! These cookies usually taste better the next day.
Ingredients (makes 3 dozen)
- 3 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons fresh lavender flowers removed from stems, washed & dried
- 1 cup unsalted butter at room temperature
- 1 1/2 cups sugar
- 2 tablespoons lemon zest
- 1 tablespoon fresh grated ginger
- 2 tablespoons lemon juice
- 1 egg
- milk to brush on top of shortbread right before baking
Instructions for Lavender Lemon Shortbread
Mix this recipe well ahead of when you expect to bake it. The dough needs to stay refrigerated for at least 2 hours after mixing and before baking. It makes a great frozen dough that can be used to make quick home-made cookies for a couple of months after the initial mixing.
Sift together flour, baking powder, salt. Stir in lavender and coat to ensure even distribution.
Cream butter and sugar together. Blend in lemon zest and ginger.
Beat egg and lemon juice together lightly. Stir into butter mixture.
Add dry ingredients to butter mixture and blend until a dough forms.
Divide dough into 3 portions (each portion will make about a dozen cookies). Shape each portion into a log and wrap in plastic wrap. Put logs into the fridge for at least 2 hours or freeze them.
Preheat oven to 325 degrees F.
Unwrap dough log - if frozen, let thaw slightly before baking. Slice into thin cookies. Place on parchment lined cookie sheet. Brush tops of cookies with milk.
Bake at 325 degrees F for 13 or 14 minutes until edges just begin to turn golden brown. Transfer cookies to rack to cool.