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The Hirshon Scottish Lavender Shortbread

  • Total Time: 0 hours


Units Scale
  • 3/4 cup (2.25 oz) icing (confectioner’s) sugar
  • 1/4 tsp. salt
  • 1 tbsp dried lavender
  • 1 3/4 sticks top-quality butter (14 oz.), cut into cubes
  • 1 tsp microplaned lemon zest
  • 6 1/2 oz plain all-purpose flour
  • 1 1/2 oz farola (fine Semolina flour) (preferred) – buy it on Amazon or use rice flour (or simply use regular all purpose flour)
  • 3 large egg yolks
  • 1 cup granulated sugar (for coating)


  1. Preheat the oven to 180°C.
  2. Line a baking sheet with parchment paper.
  3. Whisk the confectioner’s sugar and lavender together in a bowl. Add the butter, lemon zest and lavender/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
  4. Add the flour and farola/rice flour and salt and mix until well combined. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
  5. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
  6. Roll the dough out to 1.5cm thickness.
  7. Cut the dough with a cookie cutter.
  8. Toss each cut cookie in a bowl of granulated sugar to coat.Place the sugar-coated cookie on a parchment lined pan.
  9. Bake for 12-15 minutes, or until slightly golden around the edges.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1217.26 kcal
  • Sugar: 66.1 g
  • Sodium: 164.4 mg
  • Fat: 84.59 g
  • Saturated Fat: 52.36 g
  • Trans Fat: 3.25 g
  • Carbohydrates: 110.73 g
  • Fiber: 1.9 g
  • Protein: 8.3 g
  • Cholesterol: 351.67 mg

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