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Lemon Lavender Shortbread Recipe

  • Author: Bret Bannon - Bret's Table
  • Category: Dessert
  • Cuisine: English


Wanting a summer treat that’s great with ice cream? This Lemon Lavender Shortbread is made using Kalona SuperNatural Organic Unsalted Butter, dried lavender blossoms, and lemon to create a delicious delight!



  • 1 cup + 1 tablespoon unbleached all-purpose flour
  • 3 tablespoons semolina flour
  • 5 tablespoons granulated sugar
  • 8 tablespoons Kalona SuperNatural Organic Unsalted Butter
  • Zest of one organic lemon
  • 1½ teaspoons dried lavender blossoms, finely chopped


  1. Sift and combine flour and semolina into mixing bowl.
  2. Add sugar, lemon zest and lavender blossoms.
  3. Combine butter until mixture resembles fine breadcrumbs.
  4. Press the mixture into a 7-8 inch baking tin or into a floured shortbread mold.
  5. Poke all over with fork and sprinkle with additional sugar if desired.
  6. Bake 30-35 minutes in 325° oven. Cool slightly and score for breaking.
  7. Let cool complete and serve.


If shortbread is cut into pieces, it’s thought to bring bad luck to the recipient. Tradition is to score to make it easier to break or crumble.

Lemon Lavender Shortbread recipe courtesy of Bret Bannon of Bret’s Table.

Keywords: Lemon Lavender Shortbread