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    Home » Recipes » Sweets

    Hibiscus Lavender Shortbread Cookies

    May 12, 2015 • Updated: September 21, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Side view of a small plate with four bird-shaped shortbread cookies stacked on top. Small glass hold a little bouquet of fresh lavender behind it. Pin text overlay reads: Lavender Shortbread

    This Hibiscus Lavender Shortbread recipe combines delicate floral flavor with the buttery richness and crumbly texture of traditional shortbread. Just five ingredients; perfect for a brunch, shower, or any time you want a taste of elegant simplicity.

    Small plate with four bird-shaped shortbread cookies stacked on top. Fresh lavender on the side of the plate.
    Jump to:
    • What's the Story Behind this Recipe?
    • What Goes into this Recipe
    • How to Make Flavored Shortbread Cookies
    • FAQs & Expert Tips
    • More Cookie Recipes
    • Hibiscus Lavender Shortbread

    What's the Story Behind this Recipe?

    Some years ago, I was gifted with a bottle of hibiscus lavender syrup, a botanical syrup intended for flavoring beverages. It was perfect for making floral-infused cocktails and sodas, but then I started experimenting; I wanted to make something with a little more substance. Shortbread seemed an obvious answer.

    Shortbread is a perfect stage upon which to showcase subtle floral flavors. This Hibiscus Lavender Shortbread recipe combines the syrup's delicate botanics with the rich, buttery flavors and crumbly texture of traditional shortbread. It is elegant simplicity in one delicious bite.

    This lavender shortbread recipe is based on a basic, traditional shortbread. However, instead of relying on infused sugar or whole flower buds to imbue the floral notes, a flavored cocktail syrup does the job.

    The process for making these flavored shortbread cookies is the same no matter what flavor of syrup you use - lavender, or otherwise - so the shortbread possibilities are only limited by the flavors of syrup available (e.g., lemon shortbread, raspberry shortbread, mango shortbread, etc.).

    What Goes into this Recipe

    Ingredient Notes & Substitutions

    ★ Flavored syrup: We used Hibiscus Lavender Botanical Syrup for these cookies, but you can use any flavored beverage or cocktail syrup you like. (Try our homemade ginger syrup for a tasty ginger shortbread!)

    ★ Butter: Using unsalted butter to make shortbread , but we use salted butter all the time.

    ★ Flour: Use all-purpose flour. ( We have not tested this recipe with gluten-free flour.)

    ★ Rice flour: Use regular rice flour. (We use Bob's Red Mill Organic White Rice Flour.) You can also make rice flour at home in a blender or coffee grinder.

    Rice flour adds starch without protein, thus reducing the overall protein content of the dough, making it more tender. Do not use glutinous rice flour; it will make the cookies too chewy.

    Substitutions: You can substitute more all-purpose flour in place of the rice flour, but it will change the texture of the cookies.

    ★ Salt: Start with a pinch of fine grained salt, like table salt or fine sea salt. People have different tastes when it come to how much salt they like in their shortbread. You may need to experiment a bit to determine how much salt you like.

    How to Make Flavored Shortbread Cookies

    The example images below include dough and cookies made with a delicious hibiscus-lavender botanical syrup; however, this shortbread recipe can be made using any flavored beverage or cocktail syrup.

    Preheat oven to 325°F (162°C).

    Make Dough

    Using an electric mixer, mix together together the butter and syrup on low until the syrup has started to incorporate into the butter. Once the syrup starts working in, turn the mixer up to high for 10 minutes. Stop once or twice to scrape the bowl as necessary, but run it for the full 10 minutes.

    This long creaming time allows the syrup and butter to fully emulsify. Not only is this critical to the success of this shortbread recipe, but it also makes it much easier to mix in the flour and salt without overworking the dough. 

    Butter and lavender syrup mixed together in a metal mixing bowl.

    In a separate mixing bowl, whisk the flour and salt together.

    With the mixer on low, slowly add the flour mixture to the syrup-butter. Mix only until combine.

    Shortbread dough in a mixing bowl.

    Take the dough out of the mixer and check that it is holding together. It will be a bit softer than traditional shortbread dough; however, if it is too crumbly, knead it by hand 4-7 times until it begins hold together.

    Pat the dough into a ball, and wrap tightly in plastic. Refrigerate for at least an hour, or until thoroughly chilled.

    Shape Dough

    No Rolling Option: If you intend to cut shortbread rounds, instead of shaping the dough into a ball, form it into two oblong shaped logs before chilling, each about 1½ inches wide. Then, after the dough has thoroughly chilled, simply cut the cookies off the log in ¼-inch to ⅜-inch rounds, and put them on the baking sheet.

    Roll the chilled dough out in small batches, ¼-inch thick to ⅜-inch thick. I find the easiest way to do this is to cut approximately ½-inch thick slices from the chilled dough, and then roll it just enough to get it to the thickness I want. The less you work the dough, the better.

    Once the dough is rolled, cut it into the desired shapes. You can use cookie cutters, or cut it into more traditional shapes (i.e., rounds or fingers).

    Place the cut cookies on a parchment covered baking sheet, and refrigerate uncovered for at least 30 minutes, and as long as overnight. This will solidify the butter so the cookies retain their shape better.

    Bake Cookies

    Bake in preheated oven for 20 to 30 minutes (depending on thickness), or until edges are just barely beginning to turn golden.

    Hot shortbread is fragile: do not try to move the cookies off the baking tray immediately. Allow them to cool on the tray for five minutes or so, and then carefully transfer them to a cooling rack to completely cool.

    The cookies will harden as they cool.

    Bird-shaped shortbread cookies cooling on a wire rack.

    FAQs & Expert Tips

    Should shortbread be frosted or iced?

    It isn't necessary to frost shortbread, but you can do so if you want to; especially if you like your shortbread on the sweeter side.

    You can make a simple glaze by combining 1 cup of powdered sugar, 2 tablespoons of melted butter, and 1 tablespoon of the same syrup that you used for the cookies. If the glaze is too thick, add a little water to thin it down. If it's too thin, add a little more powdered sugar.

    How do you store shortbread cookies?

    Cool the cookies completely, and then pack them into air-tight containers.
    Shortbread can be stored at room temperature for two to three weeks, two months in the refrigerator, and eight to twelve months in the freezer.
    Source: USDA

    Side view of a small plate with four bird-shaped shortbread cookies stacked on top. Small glass hold a little bouquet of fresh lavender behind it.

    More Cookie Recipes

    • Mrs. Obinger's Coconut Oatmeal Cookies
    • Classic Soft & Chewy Snickerdoodle Cookies
    • Flourless Chocolate Crinkle Cookies
    • Soft & Chewy Italian Amaretti Cookies

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Small plate with four bird-shaped shortbread cookies stacked on top. Fresh lavender on the side of the plate.
    5 from 2 votes

    Hibiscus Lavender Shortbread

    This Hibiscus Lavender Shortbread recipe combines delicate floral flavor essence with the buttery richness and crumbly texture of shortbread.
    This shortbread recipe can be made using any flavored beverage syrup.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert, Sweets
    Cuisine: American
    Diet: Vegetarian
    Prep Time:20 minutes
    Cook Time:25 minutes
    Chilling Time:1 hour 30 minutes
    Total Time:2 hours 15 minutes
    Servings: 24 cookies
    Calories: 125kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Electric Stand Mixer
    • 1 Rolling Pin
    • 1 Heavy Baking Sheet
    • 1 Parchment Paper or a silicone baking mat

    Ingredients

    US Customary - Metric
    • ½ pound butter 2 sticks; room temperature
    • ½ cup lavender syrup or any flavored beverage syrup
    • 1½ cups all-purpose flour
    • ½ cup rice flour
    • ⅙ teaspoon salt

    Instructions

    • Preheat oven to 325°F (162°C).
      Line a baking sheet with parchment paper and set aside.
    • Using an electric mixer, mix together together the butter and syrup on low until the syrup has started to incorporate into the butter.
      Once the syrup starts working in, turn the mixer up to high for 10 minutes. Stop once or twice to scrape the bowl as necessary, but run it for the full 10 minutes.
    • In a separate bowl, whisk the flour and salt together.
      With the mixer on low, slowly add the flour mixture to the syrup-butter. Mix only until combine.
    • Take the dough out of the mixer and check that it is holding together. It will be a bit softer than traditional shortbread dough; however, if it is too crumbly, knead it by hand 4-7 times until it begins to hold together.
      Pat the dough into a ball, and wrap it tightly in plastic. Refrigerate for at least an hour, or until thoroughly chilled.
    • Roll the dough out in small batches, ¼-inch thick to ⅜-inch thick.
      The easiest way to do this is to cut approximately ½-inch thick slices from the chilled dough, and then roll it just enough to get it to the desired thickness.
    • Once the dough is rolled, cut it into the desired shapes. Use cookie cutters, or cut it into more traditional shapes (i.e., rounds or fingers).
    • Place the cut cookies on a parchment covered baking sheet, and refrigerate uncovered for at least 30 minutes, and as long as overnight. This will solidify the butter so the cookies retain their shape better.
    • Bake in preheated oven for 20 to 30 minutes (depending on thickness), or until edges just barely begin to turn golden.
    • Hot shortbread is fragile: do not try to move the cookies off the baking tray immediately. Allow them to cool on the tray for five minutes or so, and then carefully transfer them to a cooling rack to completely cool.
      The cookies will harden as they cool.

    Notes

    Cool the cookies completely, and then pack them into air-tight containers. Shortbread can be stored at room temperature for two to three weeks, two months in the refrigerator, and eight to twelve months in the freezer.

    Nutrition

    Serving: 1cookie | Calories: 125kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 78mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Calcium: 11mg | Iron: 0.4mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Krystal S says

      December 29, 2020 at 12:12 pm

      5 stars
      I made this with Monin Lavender syrup, added 1/2 Tbsp vanilla bean paste, and the full two cups of flour and oh my gosh we were in heaven! Just the right hint of lavender from the syrup. Great tea cookie. This is my new go to base. So insanely easy!

      Reply
      • Renée says

        December 29, 2020 at 1:58 pm

        I’m so glad you like them! I can imagine that the vanilla bean paste addition can only make them better. Thanks for your valuable feedback!

        Reply
    2. Paula says

      May 13, 2015 at 10:25 am

      5 stars
      Where would I find the syrup! Great post. I might have to wait in the rice additive

      Reply
    3. Elena says

      May 12, 2015 at 5:55 pm

      I love shortbread and the addition of the lavender sounds wonderful!

      Reply
    4. Pech says

      May 12, 2015 at 2:16 pm

      Lovely photos, though I wonder why these are regular birds and not the shape of a chicken 😀

      Reply
      • Renée ♥ says

        May 12, 2015 at 2:33 pm

        This is Portlandia, baby!

        Reply

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