Vegan Lavender Shortbread Recipe

This 4-ingredient vegan lavender shortbread recipe is so easy to make! It’s a classic take on the crumbly, buttery shortbread but with hints of lavender. Perfect with a cup of tea.

It doesn’t any fancy equipment. I even went without the rolling pin for a rustic shortbread look.


  • 150g plain flour
  • 100g sunflower or any dairy-free spread
  • 50g caster sugar + extra for dusting
  • ½ teaspoon of dried English lavender flowers

How to make

  • Cream the butter and sugar in a bowl and then add the lavender flowers.
  • Fold in the flour with the wooden spoon. Be careful not to over mix it, as you will overwork the gluten and lose the crumbly texture.
  • Once the mixture starts to come together, using your hands, make it into a ball and place on a flat surface.
  • You now have two options:
    For neat shortbread: Roll out the dough so it’s 1cm thick. Using your biscuit cutter of choice, stamp out your shortbread and place on to a baking tin.
    For rustic shortbread: Use your hands and press it into a tin.
  • Using a fork, poke some holes in to each shortbread, any way you like and then place in the fridge for 20 minutes.
  • Once chilled, take them out of the fridge and sprinkle with some extra caster sugar.
  • In a pre-heated oven gas mark 3 / 170°C, pop the shortbread in and bake for 12-15 minutes or until slightly golden at the edges.
  • Transfer to a cooling rack and then enjoy!


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