Lemon Lavender Shortbread Bars are a sophisticated twist on traditional shortbread cookies. These bars feature a buttery, crumbly texture with the refreshing zing of lemon and a hint of floral lavender. They’re perfect for an afternoon tea, special occasions, or a delightful homemade gift.
Why You’ll Love This Recipe
- Elegant Flavor: The combination of lemon and lavender creates a refined, aromatic flavor.
- Easy to Make: The recipe is simple and straightforward, perfect for both novice and experienced bakers.
- Versatile Treat: Great for any occasion, from casual gatherings to elegant parties.
Ingredients
- For the Shortbread Bars:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 cups all-purpose flour
- 2 tablespoons lemon zest (about 2 lemons)
- 1 tablespoon dried lavender buds (culinary grade)
- 1/4 teaspoon salt
- For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk or water (as needed for consistency)
- Additional lemon zest for garnish
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
- Prepare the Shortbread Dough:
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the lemon zest and dried lavender buds, mixing until evenly distributed.
- Gradually add the flour and salt, mixing on low speed until the dough comes together and forms a crumbly texture.
- Press the Dough into the Pan:
- Press the shortbread dough evenly into the prepared baking pan, smoothing the surface with the back of a spoon or your fingers.
- Bake the Shortbread Bars:
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set. The top will remain pale.
- Cool and Cut:
- Allow the shortbread to cool completely in the pan on a wire rack. Once cooled, use the parchment paper to lift the shortbread out of the pan and transfer it to a cutting board.
- Cut into squares or rectangles.
- Prepare the Glaze (Optional):
- While the shortbread cools, whisk together the powdered sugar, lemon juice, and milk or water in a small bowl until smooth. Adjust the consistency with more milk or water if needed.
- Drizzle the glaze over the cooled shortbread bars and garnish with additional lemon zest if desired.
- Serve:
- Allow the glaze to set before serving. Enjoy with a cup of tea or coffee.
Tips and Variations
- Adjust Sweetness: If you prefer a less sweet glaze, you can reduce the amount of powdered sugar or omit it entirely.
- Lavender Substitutes: If you don’t have dried lavender, you can use culinary lavender essential oil, but use it sparingly (1-2 drops) as it is very concentrated.
- Flavor Variations: Experiment with different citrus fruits, such as orange or lime, and corresponding extracts or zests for a unique twist on the bars.
Storing the Bars
- Store: Keep the shortbread bars in an airtight container at room temperature for up to 1 week. They can also be stored in the refrigerator for longer freshness.
- Freeze: Freeze the bars in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.