In a bowl, cream butter and powdered sugar until smooth and pale.

Mix in vanilla extract.

In a separate bowl, whisk flour, ground lavender, and salt.

Gradually add dry ingredients to butter mixture until a soft dough forms.

Shape dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 170°C / 340°F.

Roll dough to about 1 cm / ½ inch thickness.

Cut into rounds, hearts, or classic shortbread shapes.

Place on a parchment-lined baking tray.

Bake for 12–15 minutes, until edges are just beginning to turn pale golden.

Do not overbake — shortbread should stay light in color.

Cool on the tray for 5 minutes, then transfer to a rack.

Dust lightly with powdered sugar or drizzle with white chocolate if desired.

Drinks

• Earl Grey tea

• Chamomile tea

• Lavender latte

• Prosecco or Champagne

Serve With

• Fresh berries

• Lemon curd

• Vanilla ice cream

• Use culinary-grade lavender only

• Grind lavender finely for even flavor

• High-quality butter is key for great shortbread

• Dough can be frozen for later baking

• Perfect Valentine’s cookie: elegant, aromatic, and giftable