Lavender Shortbread Cookies Dipped in White Chocolate
This recipe is a fun lavender twist on the classic shortbread cookie and it's made in the easiest way possible! The dough is pressed into a scalloped edge tart pan and sliced into shortbread triangle wedges before baking for perfect shortbread cookies!
Servings: 8
Calories: 367kcal
Ingredients
- 173 grams unsalted butter
- 15 mL dried lavender make sure it's edible, culinary grade lavender and not potpourri!
- 100 grams granulated sugar you can go as low as 88 grams of sugar for a less sweet shortbread cookie
- 255 grams bleached all-purpose flour
- 2.5 mL Diamond Crystal fine kosher salt
Optional ingredients
- 175 grams white chocolate melted
- dried lavender
Instructions
- Preheat oven to 350°F (175 °C).
- In the bowl of an electric mixer, cream the butter and lavender for 1 minute.
- Add sugar and mix, scraping down sides of mixer as needed, until mixture is creamy.
- Add flour and salt, and mix on low until the dough is crumbly.
- Pour crumbs into a 9-inch tart pan with removable bottom. Press with the bottom of a glass to form a firm, even layer.
- Cut/score into 8 wedges.
- Dock with a fork or metal skewer to poke holes through the shortbread cookie surface allowing steam to escape as the shortbread bake so that they dry out.
- Bake for 30-40 minutes, rotating at least once to ensure that they bake evenly (keep an eye on them to make sure that they do not brown too much). The edges will be lightly golden.
- Remove from oven and let cool slightly before re-cutting along the scored lines.
- Let cool completely before removing the slices from the pans.
- Dip or brush each slice with melted chocolate. Sprinkle with a few lavender blossoms.
Video
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- For this recipe, I used the 9-inch tart pan from this Wilton set that you can buy on Amazon.
Nutrition
Calories: 367kcal
