Oatmeal and Lavender Shortbread

By • April 14, 2013 • 16 Comments

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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 cups rolled oats
  • 8 tablespoons (1 stick) butter, softened
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt (several folks mentioned in their comments that they reduced the amount of salt. I like my shortbreads on the salty side, so take a note of that)
  • 3/4 tablespoon 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.
Jump to Comments (16)

Comments (16) Questions (0)

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5 months ago Danielle

I halved the salt, and I might reduce it or increase it next time, just for play . . . but regardless of the salt, these are impeccable! Probably because of the oats, they stay light, buttery, with just the right mix of solid and crumbly. I can't wait to turn them into breakfast and devour them so that I can try again with other additions . . . lemon zest does sound like a good idea, or rosemary. Orange oil probably wouldn't go astray here either.

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about 1 year ago Carol

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

Moi_1

about 1 year ago QueenSashy

QueenSashy is a trusted home cook.

it's three quarters of a tablespoon

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about 1 year ago Carol

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

Tomato_face

over 1 year ago Kels Murdoch

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

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over 1 year 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

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

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

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over 1 year 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

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

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...

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over 1 year 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.

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over 1 year ago carswell

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

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over 1 year ago Mealku

Wow, we have to try this over the weekend!

Stringio

over 1 year ago Maria Stuart

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

Moi_1

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

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

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

These are gorgeous!

Moi_1

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

Thank you!