Lavender Shortbread Cookies


Step 1
In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy. Mix in the Lavender Extract Paste, sugar, and Vanilla Bean Extract.

Step 2
Add flour and salt, mix until the dough starts to come together. Don’t worry if it doesn’t, you can use your hands to bring the dough together.

Step 3
Place the dough in clear wrap and refrigerate for 30 minutes. Pre-heat the oven at 175C. Line a cookie tray with baking paper.

Step 4
Take half of the dough out of the refrigerator and roll it out with a rolling pin. Leave the other half refrigerated until ready to use.

Step 5
Using a cookie cutter, cut out the cookies and lay them out on prepared tray with room for spreading. Sprinkle with sugar then bake for 18-20 minutes. Cool on a wire rack.


Preparation: 40 min
Serves: 8-12
Cooking: 20 min
Difficulty: Easy

15.9 oz (450g) plain flour
14.9 oz (420g) butter, softened 
7.7 oz (220g) granulated sugar 
1 ½ – 2 teaspoons Taylor & Colledge Lavender Extract Paste
½ teaspoon Taylor & Colledge Vanilla Bean Extract
¼ tsp of salt
2 tablespoons sugar, extra (for sprinkling) ­­­