Cooking with Lavender ... Recipes


Delicious lavender shortbread is perfect dunked into a cup of tea or coffee. It also makes a lovely gift as shortbread keeps well.
The first and simplest option is to simply add a sprinkle of our dried culinary lavender to your favourite shortbread recipe - remember that with lavender less is often more!

The Edmonds Cook Book has a good shortbread recipe.  To make lavender shortbread add 4 or 5 teaspoons of culinary lavender when you cream the butter and sugar.  You can also add a couple of teaspoons of chopped rosemary if you have some handy.

Or you could follow the famous Mary Berry’s recipe below. Mary Berry is the star of The Great British Bakeoff TV series.

  1. Beat 175g butter with 2 teaspoons of dried culinary lavender, or 2 tablespoons of fresh lavender flowers, until the butter is very soft and the room is full of the scent of lavender.
  2. Beat in 100g caster sugar until the mixture is pale and creamy.
  3. Gently blend in 225g of plain flour, making sure not to overwork the mixture or you will end up with a tough shortbread.
  4. Roll the mixture into 2 fat sausage shapes and roll each in demerara sugar until coated. Chill each sausage, wrapped in clingfilm or tinfoil for a minimum of 30 minutes and then slice each into approximately 10 rounds.
  5. Bake the shortbread in a preheated oven at 160℃ for 15-20 minutes until light golden brown.



  • 2 1/2 cups of milk
  • 1 cup sugar 
  • 4 cups light cream
  • 1/4 tsp salt ... 1 tsp vanilla extract
  • 3 Tbsp of dried culinary lavender OR a handful of fresh Lavender angustifolia flowers
  1. If using dried lavender - Gently heat the milk - do not boil. When milk hot add lavender and leave to steep for 5 minutes. If using fresh Lavender heat with the milk.
  2. Strain out the Lavender & stir in the salt & sugar while still hot.
  3. Stir in vanilla extract & cream.
  4. Chill immediately, minimum 2 hours.
  5. Churn or process as your ice cream maker directs, then skip to step #8. OR by hand follow steps #6 & #7 ...
  6. Pour mixture into a stainless steel bowl and place in your freezer.
  7. Every 15 minutes, whisk or beat until icy or thickened.
  8. In the last few minutes or just before you remove from the ice cream maker: sprinkle in a few fresh florets of Lavender if available - Fresh or frozen raspberries an option or Lemon peel zest.

PS: If you like a stronger Lavender flavour - use 4-5 tbsp. dried culinary lavender but remember over steeping with dried lavender makes the taste bitter and the colour grey.


Below is a link to a very delicious lavender syrup by Annabelle Langbein.  The syrup is wonderful over summer berries.