Lavender Infused Shortbread Recipe
Prep time
Cook time
Total time
A traditional shortbread biscuit made with Sainsbury's Taste the Difference Lavender Infused Sugar
Recipe type: Biscuit
Cuisine: British
  • 500g (2 packs) softened, salted butter
  • 200g Sainsbury's Taste the Difference Lavender Infused Sugar
  • 500g plain flour
  • 250g rice flour
  1. Preheat your oven to 180°C/350°F
  2. In a large bowl and using either a hand or electric whisk, cream together the sugar and the butter
  3. In small batches sift in the plain and rice flour mixing thoroughly between batches until it binds together.
  4. Flour your hands and knead gently until smooth but do not over-work.
  5. Wrap the dough in cling film and put in the fridge for about half and hour. This will make it easier to roll.
  6. After about 30 minutes remove the dough from the fridge and discard the cling film.
  7. On a well floured surface roll the dough out until it is about 6 or 7mm (1/4 inch) thick.
  8. Using a suitably sized pastry cutter (mine was a 9cm scalloped edged) cut out your biscuits.
  9. Lay them on a baking tray(s) lined with a sheet of baking paper.
  10. Gather up any excess dough, re-roll it and cut more biscuits, maybe using smaller cutter as the dough gets used up.
  11. Place the tray(s) in the oven and bake for about 20 minutes or until they are just starting to turn golden.
  12. Remove from the oven, sprinkle them with some more of the sugar and leave them for 10 minutes before carefully transferring them to a wire rack to finish cooling.
  13. Eat the same day or store in an air tight container where they should last for a few days (but I bet they don't)!
Recipe by Corpulent Capers at