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Member recipe

Lavender and poppyseed shortbread

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Cooking time

Prep: 15 minutes Cook: 15 minutes

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20 biscuits

Light and delicate, these are perfect with earl grey tea. Please make sure lavender flower are picked yourself, or make sure bought ones are unsprayed!

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  • 175g unsalted softened butter
  • 2 tbsp finely chopped lavender flowers (without stems)
  • 100g caster sugar
  • 225g plain flour
  • 25g demerera sugar
  • 2 1/2 tbsp poppyseeds


  1. Grease three large baking trays. Put the butter and lavender flowers into a bowl and beat together (this releases the lavender flavour most effectively)

  2. Beat in the sugar and poppyseeds, then when combined, stir in the flour. When mixed thoroughly, knead a little with your hands until smooth.

  3. Divide the mixture into two and roll into two 'sausages' around 6" long. Wrap in cling-film and chill in the fridge until firm.

  4. Preheat oven to 160C. Cut each sausage into around 10 slices and place them on the baking trays, allowing a little room for spread. Bake for 10-15 minutes until the shortbread is pale golden brown at the edges. Lift off the baking tray with a fish slice and leave on a wire rack to cool completely before eating.

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