Oatmeal and Lavender Shortbread

By • April 14, 2013 • 15 Comments


403 Save

Author Notes: These nontraditional shortbreads deliver a burst of flavor from toasted oats and lavender. They love to be served with tea, even more so with a glass of champagne and vanilla ice cream. They love to be served with cheese at the end of a meal. They love to be packed into a school lunch. They make great roadtrip snack. They make great movie companion. And for a very unusual breakfast/brunch on a hot sunny day, try them with whipped goat cheese and lemon coulis (http://food52.com/recipes/21714-oatmeal-and-lavender-shortbread-with-whipped-goat-cheese-and-lemon-coulis).QueenSashy

Food52 Review: This shortbread was sublime. The oats contributed an almost coconutty texture and a lovely toastiness, and the lavender was a delightful, graceful note. We thought they were delicious right out of the oven, but, as the notes say, they were even better the next day: a little sturdier for packing and with a deeper flavor. Next time I will dial down the salt a tad. Much as we adore salt, using unsalted butter and 1 teaspoon of salt was a little too much for us. There will definitely be a next time -- these were delicious! lmikkel

Makes about 24 cookies

  • 1 1/4 cup rolled oats
  • 8 tablespoons (1 stick) butter, softened
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 tablespoons dry lavender flowers
  1. Preheat the oven to 325° F convection (or 350° F for a regular oven). Toast the oats for about 10 minutes. Let the oats cool completely and then process in a food processor, until powdery.
  2. Beat the butter with sugar until creamy. Stir in the oats, flour, salt, and lavender. Mix on low speed until the dough comes together. Scrape the dough out onto a work surface and pat it into a log 1 1/4 inches in diameter. Wrap up the log in plastic wrap and refrigerate until very firm, about 2 hours.
  3. Preheat the oven to 325°F convection (or 350°F regular bake). Slice the dough into 1/4-inch thick slices and arrange on a baking sheet lined with parchment paper. Prick the top of the shortbreads with a fork. Bake for about 20 minutes, or until golden (somehow, for a lot of cookies in my oven I found 22 minutes to be the magic number). Slide the parchment onto a wire rack and let the shortbreads cool.
  4. The shortbreads can be kept in an airtight container for about a week.

Comments (15) Questions (0)

Default-small
Default-small
Default-small

4 months ago Carol

Is that 3 to 4 Tablespoons of Lavender, or three quarters of a Tablespoon?

Moi_1

4 months ago QueenSashy

it's three quarters of a tablespoon

Default-small

4 months ago Carol

Thanks, that's what I thought! The 's' threw me.

Tomato_face

8 months ago Kels Murdoch

Has anyone tried adding a pinch of rosemary to this recipe?

Default-small

9 months ago Mozzy

These were fantastic. I made them with salted butter, 1/2 tsp of salt, and also a little bit of lemon zest. Thanks for a great recipe!

Moi_1

9 months ago QueenSashy

Mozzy, I am so glad you liked them, and thank you for letting me know.

Default-small

9 months ago Nancy Mck

I made these on Saturday and they are awesome. They were gone the next day. I reduced the salt to 3/4 tsp and it seemed about right.

Moi_1

9 months ago QueenSashy

Nancy, thanks so much for letting me know! And I admit, I do like my shortbreads a tiny bit on the salty side, so 3/4 tsp salt is probably the "right" amount, I just cannot help liking that extra quarter...

Default-small

9 months ago carswell

I'm not growing lavender this year - but a friend of mine is and I'm going over to her place tomorrow. I'll definitely grab a couple of stems of lavender on my way out.

Default-small

9 months ago carswell

I'm thinking they could easily be converted to a gluten free recipe as well.

Picture_10

9 months ago Mealku

Wow, we have to try this over the weekend!

Stringio

10 months ago Maria Stuart

Going to test this tomorrow. Having a bake sale next week and these sound perfect!

Moi_1

10 months ago QueenSashy

I hope you will like them. Please let me know how they turned out. Also, I found I like them the best not immediately after baking, but once they rest for a day.

Gator_cake

10 months ago hardlikearmour

hardlikearmour is a trusted home cook.

These are gorgeous!

Moi_1

10 months ago QueenSashy

Thank you!