Lavender & Lemon Butter Cookies


Prep time: 10 minutes
Freezing time: 1 hour
Baking time: 12 minutes
Serves: 2 Persons


  • 2 cups all-purpose flour
  • 200g butter
  • ½ glass caster sugar
  • 1 spoon lemon zest
  • ½ teaspoon salt
  • 4 drops of SPRIG Lavender extract


  • Beat the butter in a large bowl until pale and creamy. Gradually add sugar and salt, mixing properly. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour. Stir in the lemon zest and lavender extract.
  • Roll tablespoons of the dough, cover and chill in the freezer for 1 hour.
  • Next cut the dough in ½ cm slices with a sharp knife. Then place in the hot oven (180oC) for 12 to 15 minutes, until golden. Leave to cool completely.


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