Mary Berry Lavender Shortbread Biscuits

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Mary Berry Lavender Shortbread Biscuits

Mary Berry Lavender Shortbread Biscuits

This is the most popular recipe on our website and well worth trying. The biscuits are so easy to make and perfect with a mid-morning cup of coffee – or as a gift to a friend tied up in cellophane with ribbon and a sprig of lavender!

175g softened unsalted butter
2 tbsp fresh, unsprayed, finely chopped lavender flowers (pick them off the stems to measure)
100g caster sugar
225g plain flour
25g demerara sugar

lavender biscuits

Grace’s attempt (not exactly GBBO material is she?) but they tasted very good indeed…


  • Lightly grease three large baking trays. Put the softened butter and the lavender into a mixing bowl and beat together (this will obtain the maximum flavour from the lavender).
  • Beat the caster sugar into the butter and lavender and then stir in the flour, bringing the mixture together with your hands and kneading lightly until smooth.
  • Divide the mixture in half and roll out to form two sausage shapes 15cm (6in) long. Roll the biscuit “sausages” in the demerara sugar until evenly coated. Wrap in baking parchment or foil and chill until firm.
  • Pre-heat oven to 160C/Fan 140C/325F/Fan 275F/Gas 3. Cut each “sausage” into about 10 slices and put them on the prepared baking trays, allowing a little room for them to spread. Bake for 15 to 20 mins, until the biscuits are pale golden brown at the edges. Lift them off the trays with a fish slice or palette knife and leave on a wire rack to cool completely.
Why not check out our other lavender recipes?

Lavender scones

Lavender Lemon & Honey Cake

Earl Grey Lavender Ice Cream

Best lavender for cooking

If you want to store lavender to make these scrummy shortbreads any time of the year, you can either freeze them or pick the flowers when they are in peak colour and put them in a sealed jam jar – they will keep for ages. You can also add the flowers to caster sugar and make lavender scented sugar – how Martha is that!

About Author


Mother of four semi grown up children and two spaniels, living with tolerant OH on an island in the Thames at Henley. I blog to make myself laugh at life’s little hiccoughs. My motto is “try and turn a lemon into a melon”!


  1. Pingback: Lavender, Lemon and Honey cake - CountryWives

  2. Pingback: Lavender, Lemon and Honey cake - CountryWives

  3. Pingback: Lavender Scones | Kids Chaos

    • Look out for our tip about storing lavender. Once I’d made these biscuits, I was desperate to store my few remaining lavender flowers so I could make them again! The shortbread keeps really well in an airtight tin btw.So long as you put a lock on the lid that is – these biscuits are seriously popular! Enjoy… Grace x

  4. Margaret Hill on

    I’ve just picked up this recipe and it looks good. I note that Mary’s refers to “lavender leaves” whereas Grace’s excellent idea for storage refers to lavender flowers. I store the dried flowers freshly every year and use them to make lavender scones. I wondered if using the leaves gives a stronger flavour, (not that one needs it!), and if they might be slightly tough. Would be glad of comments.

  5. thànks for this recipe. I Mde a batch .delicious! I was surprised how well they kept in the tin . Nice Nd crisp still after 1week.

    • Delighted you liked the recipe and thanks for the tip about how well they keep in a tin. Sadly, we couldn’t resist eating ours immediately, so there were none left for another day! Grace x

    • ‘Something came up’ while mine were chilling in the fridge and I then forgot ’em for several days. When I did get round to continuing they were really easy to slice off most evenly for baking and the end result was pretty well indistinguishable from those made with a somewhat shorter refigerator sojourn!

      • Annabel

        Thanks for your tip – I am going to try it as it would be good to have some chilling in the fridge and then bake them fresh as and when needed! Annabel

  6. Pingback: Lavender shortbread | anything could happen

    • Hi Jan. As far as I am aware the conversions into US measurements are as follows: 175g butter = 3/4 cup, 2 tbsp lavender flowers = 10g, 100g caster sugar = 1/2 cup, 225g flour = 2 cups and 2tbsp sugar = 25g.
      I do hope this works for you. Please let us know how you get on! Best wishes, Grace

    • Grace

      Hi Lois. I’m afraid I don’t know the answer to that. Every time I bake a batch, they are eaten before I have time to say ‘Where’s a freezer bag?”. Hopefully one of our readers will have tried freezing them and will let you know… best wishes, Grace x

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