Gluten and Dairy Free Lavender Shortbread

Gluten and Dairy Free Lavender Shortbread

I am a fan of all things Lavender and have made Lavender cakes and ice cream in the past. This time I decided to try and make Lavender shortbread to have with tea.


The biscuits turned out crumbly and tasting deliciously of the fragrant herb. I only added a teaspoon of Lavender which was sufficient to flavour the shortbread without overpowering the taste of the shortbread.


I suggest you use a food processor at first then transfer the mixture to a large bowl before adding the lavender. Ensure you use culinary lavender as the type used for pot pourri may have been sprayed with pesticides.

tea for tea1

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  • 70g/2.5 oz Castor Sugar plus extra for sprinkling
  • 150g/5.5 oz Dairy Free Margarine( I use Stork)
  • 200g/7 oz Gluten free Flour Mix (I use Doves Farm)
  • 1 tsp Culinary Lavender Flowers


  1. Heat oven to 180C/ 350F/ Gas Mark 4
  2. Grease a non stick baking sheet
  3. Blend the Margarine and Sugar in a food processor or with a stand or hand mixer until light and fluffy
  4. Add the sifted flour and blend until combined. Mine resembled breadcrumbs at this point.
  5. Tip the mixture into a large mixing bowl and add the lavender then stir well to combine
  6. Lightly flour a work surface and take a small handful of the mixture and press into golf-ball sized portions.
  7. Press each portion flat and roll lightly until it is around 6cm or 2.5 in in diameter and 0.75 cm or 1/4 in thick
  8. Use a pastry cutter to cut a 5 cm or 2,5 in round or heart shape
  9. Transfer to the greased baking sheet with a fish slice( the dough is fragile at this point so be careful)
  10. Continue with the remaining dough until you have 12 biscuits
  11. Sprinkle with Castor Sugar
  12. Bake for 12-15 minutes
  13. Transfer from Baking tray to a wire rack to cool
  14. Enjoy with a cup of Earl Grey Tea.

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