Lemon & Lavender Shortbread

A perfect combination of sweet lemon, fresh lavender and creamy butter make these shortbread a delightful melt-in-your-mouth treat! plus, with the addition of TK Flaxseed Fibre they're rich in functional fibres for a healthy tummy


  • 200g butter, softened
  • 100g caster sugar
  • grated zest of 1 lemon
  • 300g plain flour
  • 50g TK Flaxseed Fibre
  • 1 tsp baking powder
  • 1 tsp finely chopped lavender petals (optional or adjusted to taste)


    • Heat oven to 190° / 170° fan bake and lightly oil a baking sheet
    • Beat the butter, then cream with sugar and lemon until light
    • Stir in flour and baking powder and mix together to form a dough
    • Divide the mixture into 15-20 balls and arrange on baking sheet
    • Press each ball flat slightly with a round-ended knife
    • Chill in the fridge for 15 minutes, then bake for 15 minutes until golden
    • Once baked, leave to cool on baking sheet before sliding off onto a wire cooling rack with a palette knife or fish slice
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