Make Ahead

Oatmeal and Lavender Shortbread with Whipped Goat Cheese and Lemon Coulis

April 14, 2013
1 Ratings
  • Serves 4-6
Author Notes

There are flavors and scents that have the power to transport us to far away places. For me the magical combination is lavender, lemon, olive oil and goat cheese. It tastes like a summer day on a small farm, so sometimes, when I feel especially indulgent, I like to start the day that way. —QueenSashy

What You'll Need
  • For the cookies
  • 1 ¼ cups rolled oats, gently toasted
  • 8 tablespoons (1 stick) butter, softened
  • 1/2 cup all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt (I like my shortbreads on the salty side, if you do not start with 1/2 tsp)
  • 3/4 tablespoon dry lavender flowers
  • For the whipped goat cheese and couils
  • 4 ounces goat cheese, at room temperature
  • 3 tablespoons creme fraiche
  • Juice and zest of one lemon
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup brown sugar
  • A pinch of salt
  1. Preheat the oven to 325°F convection (or 350°F regular bake). 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 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. (The shortbreads can be kept in an airtight container for about a week.)
  4. To make the whipped goat cheese, beat the goat cheese and creme fraiche until light and fluffy (if needed add a bit more creme fraiche).
  5. To make the coulis, in a small bowl (or mini-blender) combine the lemon juice, lemon zest, brown sugar, olive oil and salt. Blend until emulsified. Refrigerate for about an hour or two.
  6. Remove the coulis from the refrigerator and mix well. Place 4-5 cookies on a plate next to a scoop of whipped goat cheese. Top generously with the coulis and serve.

See what other Food52ers are saying.

  • QueenSashy
  • foofaraw
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.

3 Reviews

foofaraw November 22, 2014
I just finish making this. It seems that at least for me, 1 tsp salt is too much, it is basically a salty shortbread. Is the amount of salt is correct? I used sea salt, which is (supposedly) less salty than table salt/normal salt.
QueenSashy November 22, 2014
llello you are probably right... I like my shortbreads on salty side. I also posted the recipe for the shortbreads without the coulis, and several users mentioned that they reduced the amount of salt ( However, I never eat the cookies right away, I feel that it takes about a day for the flavors to settle, so perhaps it could be the difference. Regardless, thanks for pointing it out, I will add a note to the recipe.
foofaraw November 23, 2014
Queen Sashy: Thanks for reply! It does get better when I tried it today (past 24 hours), though still a bit salty. I will try it again later on with less salt, the flavor profile is great.