Lavender lovers’ shortbread


Preparation info

  • Difficulty


  • Makes:



Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Pimp My Rice

By Nisha Katona

Published 2017

  • About

Unashamedly romantic. The brusque, masculine coarseness imparted by the rice flour is hijacked by the feminine stumble into lavender. The rice flour does give these shortbreads a brisk texture. However, to achieve that real summer evening, tea-in-the-garden, Darcy drifting through the delphiniums moment, ladies, it is in lavender we trust. Heart-shaped cutters please! To make vanilla sugar, immerse a vanilla pod in a jar of sugar and leave for at least a week before using.


  • 225 g/8 oz/1 cup unsalted butter, softened
  • 125 g/ oz/scant cup vanilla sugar, plus a little extra for sprinkling
  • 50 g/ oz/ cup rice flour
  • 300 g/10½ oz/ cups plain/all-purpose flour, plus extra for dusting
  • 2 tsp dried edible lavender flowers
  • ¼ tsp dried thyme


Cream together the butter and sugar in a large mixing bowl.

Sift in the flours and add the lavender and thyme. Mix gently until the consistency is that of breadcrumbs. Flour your hands and work the mixture into a paste.

Knead the mixture on a lightly floured work surface until you achieve a smooth dough. This will need to be wrapped in cling film/plastic wrap and go into the refrigerator for 15 minutes to firm up. While you are waiting, line two large baking sheets with baking parchment.

Roll out the chilled dough on a lightly floured surface into a 5mm/¼in thick sheet and cut out the biscuits with a heart-shaped cutter. Put the biscuits onto the baking sheets and sprinkle with some of the extra sugar.

Leave to chill in the refrigerator for a further 20 minutes. Preheat the oven to 180°C/350°F/Gas 4.

Bake for 15–20 minutes. You are looking for a delicate golden finish. Put the baked biscuits on a cooling rack and sprinkle with a final dusting of sugar. Allow to cool completely before serving.