This beautifully rich Lemon Lavender Shortbread is full of zesty lemon flavour with delicious subtle bursts of floral lavender in every bite. It literally melts in your mouth and has perfect shortbread "snappability"!
I like a very slight salty edge in these cookies so used half a teaspoon of salt. If you are sensitive to salty flavours then just use 1/4 teaspoon. As far as I know all varieties of lavender are edible but some taste better than others due to lower camphor levels. Lavandula Angustifolia, otherwise known as English Lavender is the best variety to use for cooking and is also a very common plant. However, you really don’t want your shortbread to end up tasting like cough medicine so unless you are very sure of what variety your lavender is, I would be safe and use culinary lavender. I often use cups for measurement but with this recipe weight measurements are best. Cup sizes vary depending on where you are in the world and how you scoop it/pour it in makes a huge difference to how much the cup holds. In a lot of recipes you can get away with slight variations but with this one being accurate is key to good results.