![\"Classic](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/07\/Classic-shortbread-cookies-lavender-shortbread-cut-into-triangles-and-dipped-in-white-chocolate.jpg\")
<\/figure><\/div>\n\n\nI added lavender to the classic shortbread ratio<\/a>. That's entirely optional. I love lavender, but not everybody is a fan and that's okay. Follow the recipe below but skip the lavender to make them plain if you prefer. Or you can try a different dried herb or spice, or even tea!<\/p>\n\n\n\n You can get creative with this basic shortbread recipe<\/a>, as long as you keep the ratio of ingredients intact. You can read all about baking ratios and how to use them<\/a> if you'd like to learn more!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n The beauty of shortbread cookies is that they don't call for special ingredients or trips to the grocery store. You likely have everything you need (except for the lavender buds). Here's what you need:<\/p>\n\n\n\n Though lavender is used to scent sachets of potpourri, the flower buds are actually edible. Besides being used to make rooms and clothes smell good, dried lavender is often added to tea blends, and also to baked goods, such as cupcakes and icings. Make sure to buy culinary lavender so you know it's edible (and not laced with perfume). You can find culinary-grade lavender buds on Amazon<\/a>.<\/p>\n\n\n\n Culinary lavender is sold as blossoms usually and you will probably find culinary lavender in the loose-leaf tea aisle or the spice aisle of many stores. The blossoms are tiny, their colour, a vibrant blueish-purple. They have a very floral aroma, which carries through when you bake with it.<\/p>\n\n\n\n I decided that the best method to get lavender into the shortbread would be to first cream the lavender and the butter together, hopefully lightly infusing the butter with some of the lavender essence, before adding the dry ingredients. I followed a basic 1:2:3 ratio of sugar\/butter\/flour to make these lavender shortbread cookies. <\/p>\n\n\n\n If you add lavender to cookies, it will impart a floral aroma (flavour and scent) to the cookies. Make sure to use the right amount. Too much lavender may go from a lovely floral flavour in baked goods to soapy if you are too heavy-handed.<\/p>\n\n\n\n To make shortbread cookie dough, I like to use either a stand mixer<\/a> or an electric hand mixer<\/a> to help cream the butter and the sugar so that they are well mixed. You can do this by hand too. Besides a mixer, you will also need:<\/p>\n\n\n\n The recipe yields a very crumbly-textured dough. All you have to do is dump the crumbs into the pan and press them down with a glass (watch the video below!).<\/p>\n\n\n\n I scored the shortbread (or rather I sliced through to the bottom just to be sure), docked them with a fork and popped them into my preheated oven. I baked these shortbread cookie wedges at 350\u00baF. Some shortbread purists may argue that shortbread should be baked at a lower temperature to keep them from colouring in the oven. I like my shortbread a little golden around the edges. Adds flavour.<\/p>\n\n\n After 5 minutes of cooling in the pan on a wire rack, I re-cut the shortbread along the lines and let them cool completely before unmolding the shortbread wedges. I then dipped the sides of each shortbread triangle in melted white chocolate and sprinkled a few dried lavender blossoms on each. This is entirely optional. I happen to love white chocolate.<\/p>\n\n\n\n The lavender truly comes through in this shortbread cookie recipe: floral, but not too floral, buttery, not too sweet. These shortbread cookies have a crumbly, sandy texture, just the way a traditional shortbread should be.<\/p>\n\n\n These lavender shortbread cookies are much easier to make than shortbread cookies with jam<\/a>, but equally satisfying and just as stunning because the shortbread wedges are dipped in chocolate!<\/p>\n\n\n![\"Ingredients](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Ingredients-to-make-shortbread-cookies-with-dried-lavender-buds-683x1024.jpeg\")
<\/figure>\n\n\n\nIngredients<\/h2>\n\n\n\n
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![\"Crumbly](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Lavender-shortbread-cookie-dough-crumbly-texture-683x1024.jpeg\")
<\/figure>\n\n\n\nBaking with lavender<\/h2>\n\n\n\n
Is lavender edible?<\/h3>\n\n\n\n
![\"Shortbread](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Pressing-shortbread-cookie-dough-in-the-pan-using-a-flat-bottomed-glass-683x1024.jpeg\")
<\/figure>\n\n\n\nInfusing a dough with lavender flavour<\/h3>\n\n\n\n
![\"Lavender](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Lavender-shortbread-cookies-before-baking-683x1024.jpeg\")
<\/figure>\n\n\n\nSpecial tools<\/h2>\n\n\n\n
\n
![\"Press](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/07\/Press-shortbread-cookie-dough-into-a-tart-pan-with-a-crinkled-edge-score-bake-and-cut-again-for-perfect-triangle-shortbread-wedges.jpg\")
<\/figure><\/div>\n\n\nWhat else you can bake with lavender<\/h3>\n\n\n\n
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![\"Lavender](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/07\/Lavender-shortbread-cookies-dipped-in-white-chocolate.jpg\")
<\/figure><\/div>\n\n\n![\"Lavender](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/04\/Perfect-lavender-shortbread-cookie-wedges-lavender-shortbread-cookies-cut-into-triangles-and-dipped-in-white-chocolate.jpg\")
<\/figure><\/div>\n\n\n\ud83d\udcd6 Recipe<\/h2>
![\"Perfect](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/07\/Perfect-shortbread-wedges-lavender-shortbread-cookies-cut-into-triangles-and-dipped-in-white-chocolate-360x360.jpg\")
<\/div>\n<\/div>\nLavender Shortbread Cookies Dipped in White Chocolate<\/h2>\n