Bless air’s gift of sweetness, honey
from the bees, inspired by clover,
marigold, eucalyptus, thyme,
the hundred perfumes of the wind.

— Carol Ann Duffy, “Virgil’s Bees”

Welcome spring with the aromatic taste of lavender. Adding lavender and caramelized honey to something humble like shortbread–which traditionally only needs three ingredients to make–makes a surprisingly sophisticated, fragrant cookie.

I love flower flavors. Rose, elderflower, orange blossom, violet, and lavender, to name a few. To me, anything floral creates such an elevated, botanical taste in baked goods.

I also love a touch of honey in baking for its earthy sweetness; and depending on the type of honey, it can add a floral note as well. In this shortbread, the honey is cooked until it browns and the fragrance turns nutty.

If you aren’t a lavender or floral flavor lover, you should still make these. You will love them! They are simply delicious, extra buttery, and golden. There isn’t enough lavender in them to be overwhelming or overpowering.

CARAMELIZED HONEY AND LAVENDER SHORTBREAD

Makes approximately 25-30 cookies, depending on the size of the cookie cutter

INGREDIENTS

• 1 3/4 cup flour (210 g) all-purpose flour
• 1/3 cup (75 g) sugar
• 13 tablespoons (184 g) unsalted butter, softened
• 3/4 teaspoon kosher salt
• 1 teaspoon vanilla
• 3 tablespoons (63 g) honey
• 1 teaspoon culinary grade dried lavender buds
• 1/4 cup sugar, for sprinkling
• 1/2 teaspoon culinary grade dried lavender buds, for sprinkling

INSTRUCTIONS

Preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper.

For the caramelized honey: place honey and a sprinkle of water in a saucepan and cook over medium-low heat, stirring constantly. Once the honey starts to simmer, let it cook for about 4-5 minutes without stirring. The honey will darken, but watch closely so it does not burn. Once the honey has darkened, take immediately off of the heat and set aside to cool.

In a stand mixer with a paddle attachment, beat the butter and salt on medium-high until light and fluffy, about two to three minutes. Add the sugar, honey, vanilla, and lavender, and continue beating for about two minutes more. Turn the mixer off and add the flour; pulse to combine.

Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. Once chilled, sprinkle your working surface with flour and roll the dough to 1/4″ thick and cut in to your desired shapes. 

In a small bowl, combine the additional lavender and sugar. Rub the lavender between your fingers to crush the buds. Sprinkle the lavender sugar over the shortbread and press it in lightly with your fingertips.

Bake for 8-9 minutes, cool the cookies on the baking sheet for five minutes before transferring them to a wire rack to continue cooling.