Iced Lemon Lavender Shortbread (Print Version)
# Ingredients:
→ Cookies
01 -
315 g all-purpose flour, spooned and leveled
02 -
90 g powdered sugar
03 -
0.25 tsp coarse Kosher salt (use 0.125 tsp if table salt)
04 -
Zest of 1 small lemon
05 -
0.5 tsp dried edible lavender
06 -
170 g cold unsalted butter, cut into tablespoons
07 -
0.5 tsp vanilla extract
08 -
30 ml fresh or bottled lemon juice
→ Icing and Decoration
09 -
120 g powdered sugar
10 -
2 tsp meringue powder
11 -
37–45 ml fresh or bottled lemon juice
12 -
Dried edible lavender or lemon zest, for decoration
# Instructions:
01 -
In a food processor, combine all-purpose flour, powdered sugar, salt, lemon zest, and dried lavender. Pulse until the mixture is evenly combined. With the processor running, add cold butter one tablespoon at a time until the mixture becomes moist and crumbly. Add vanilla extract and lemon juice, processing just until the dough comes together.
02 -
Turn out the dough onto a clean surface and shape into a disk. Dust with flour as needed and press into a lined 20 cm or 23 cm baking pan. Using a sharp knife, cut dough into squares—25 squares for a 20 cm pan or 36 squares for a 23 cm pan. Dock the surface with a toothpick to reduce puffing during baking. Refrigerate for 30 minutes.
03 -
Preheat oven to 150°C. Transfer the pan to the oven and bake for approximately 45 minutes, or until the shortbread is lightly golden. While warm, re-cut the squares and allow cookies to cool completely in the pan.
04 -
In a bowl, whisk powdered sugar and meringue powder. Gradually add lemon juice to achieve a smooth, drizzling consistency. Dip tops of cooled cookies into the icing, then immediately garnish with dried lavender or lemon zest. Allow the icing to set for 4–6 hours before serving.
# Notes:
01 -
For best results, use dried culinary-grade lavender; a little goes a long way in flavor.