Desserts, Recipes
Comments 9

Lemon Lavender Shortbread Biscuits

Today I was confined at home, waiting for my coursebook to be delivered. What if it fails to be delivered in time? Oh, no! It didn’t arrive after all. As I’m sitting in my kitchen working on my photos, yes, I know it sounds strange, but my kitchen is the darkest place in the house during the day, which makes it an ideal place for photography work, the sunny blue sky I see out of the windows was just torturing me, calling me to come outside.
Hey, you postman, where are you?

lavender-biscuitsWorking in the kitchen is not only strange but also dangerous because I’m close to all the temptations in the fridge and the various types of French cheese in every corner of the kitchen top that are aging.
Every time I get up to do some stretching, I get pulled to where cheese is like magnetism and take a slice and then another slice only seconds later, then another and another. It repeats until the shadows grow bigger and finally into the darkness.Then, I move all my stuff to the study room and take Dusha out for a walk. She’s been very good, patiently being bored with me when I’m home.lavender-biscuits-3While I was home, uplifted by the sunny day, I made this amazing biscuits, which I can say are the best ever, seriously. The tangy, almost sour, lemon taste made me feel as if I was eating a slice of lemon tart. But this is way better than a tart, with the floral scent and flavour, making me forget that it’s still winter, though spring doesn’t seem too far away where I live now. I am a sunny girl and I can’t live in a cold country ever!

lavender-biscuits-5Lavender? Oh, memories again… I had a guest, Kim, from Quebec quite a while ago and she brought a very generous amount of cheese of all kinds for me as she was coming through France. She also gave me one jar of  lavender syrup she made while in France and then later her boyfriend brought a big tin of maple syrup for me. People who appreciate good food, therefore understand my passion for cooking never hesitate to share with me what they can offer.

Who doesn’t like lavender? I keep 5 or 6 essential oils with me all the time even on my travel, which are lavender, jasmine, violet, tea tree or Eucalyptus and rosehip.
I put olive oil and honey on my cracked lips in winter and splash one or two drops of lavender oil under my pillow before going to bed. So you’re getting a bit of idea about what I’m like? Yes, I don’t take a shower often every day to save water and energy and I don’t use perfume. Yes, I stink! IMG_9791 copyAt first, I was going to make rosemary orange biscuits, which I’d made before and liked. And then, I switched it from rosemary to lavender when I saw the syrup. I thought about waiting until spring, but well…what is wrong with lavender biscuits in winter? And there is nothing wrong with standing out in the crowds dressed in dark, black and grey by wearing a bright pink or yellow coat in the winter time.

I’m not sure whether to call these “biscuits” or “shortbread”, but certainly the texture is neither buttery nor crumbly enough to be called shortbread. They are something in between, but that doesn’t matter. Mr.O and I absolutely loved them and enjoyed every bite with almost sinful pleasure. I can tell you that the tang of citrus taste will make you giggle.

These biscuits were like wine. Start with a good sniff to get the citrus and floral scent and by then your mouth will be watering, no? Then sniff again. Still no? Then, your biscuits are faulty. Send them back, oh, to where? Ok, recycle them by crumbling them and making a tart base with it, or just throw them away.

lavender-biscuits-1After the sniff, you take a bite. You will get the buttery and nutty taste soon followed by the tang of citrus taste, and as the crumbs pass the back of your throat, you will get the delicate fragrance of lavender. Well, in short, you should try these cookies. One day I’m going to make them again and have everyone taste them.

I just love them and can’t stop sniffing them. These biscuits make me smile and happy just like good wines do. I want to smell more than to eat or drink. Hooray! Summer’s on the way!

Now you look at the ingredients. There is only small amount of butter and only 2 tablespoons of sugar, yes, 2TBSP! NO EGG! But it’s very buttery! Wow, intriguing, isn’t it? Can’t believe it, can you?lavender-biscuits-4Yes, you have to try them to know what I’m talking about. Then, try the same recipe with rosemary. Rosemary flavour is also very lovely.


Final words for Kim, who gifted me this lovely lavender syrup.

Thank You! Merci! Teşekkürler!

Namie from Istanbul

Lemon Lavender Shortbread Biscuits


80g unsalted butter, cut in cubes, chilled
3/4 cup all-purpose flour
1/2 cup almond flour
2-3 Tbsp sugar (1 Tbsp more if using just dried lavender)
2 Tbsp honey
2-3 tsp lavender syrup* or 1 Tbsp dried lavender
1/4 tsp fine sea salt
1 large lemon, zested
2 Tbsp fresh lemon juice


1.In a food processor, pulse together the flours, sugar and salt.
2.Add the butter and lemon zest and pulse until the mixture forms a coarse meal.
3.Add lavender syrup, honey and lemon juice and pulse untill the dough forms a soft dough.
4.Form the dough into a long log, about 1 1/2 inches in diameter, and then wrap it with cling film and chill for at least 30 mins.
5.Preheat the oven to 175’C before taking the dough out of the fridge. Line a baking sheet with parchment paper.
6.Slice the dough in 1/4 inch thickness and arrange on the prepared baking sheet.
7.Bake for 10-12 mins until light brown around the edges. Cool for 5 minutes. Transfer to a wire rack and cool completely.

*To make lavender syrup, boil 4 tablespoons dried lavender, 1 cup water and 1 cup sugar until sugar is dissolved and then simmer for 5 minutes. Strain the syrup and bottle and refrigerated it.

This entry was posted in: Desserts, Recipes


Hello, I'm Namie and I like exploring different cuisines and creating something that is delicious and healthy at the same time. I'm also a certified wine lover and interested in discovering exciting new wines. For a wine and food event, please feel free to contact me.


  1. Namie – these lemon lavender biscuits sound wonderful! I must try them soon! You made them with syrup (which I have) and suggest lavender buds as a secidn option (which I also have). Any recommencation as to which is best?


    • İ personally prefer it with syrup because it is more subtle and floral that way and some people don’t like perfumy cookies so…try whichever fancies you and let people know! Maybe 1-2 tsp of the buds for visual effect, too? 🙂


  2. Thank you for liking my kale caesar salad recipe! I was unfamiliar with your blog until you “liked” my post, but I am very pleased our paths have crossed! You have an incredible variety of recipes on your site, several of which I’ll be trying in the next week or two. I’m also thrilled to see so many Turkish dishes.


    • İ am glad you found your way here 🙂 Let’s share good recipes together. İ don’t have many recipes on my new blog, but İ cook everyday and usually it is eaten and forgotten about so İ am trying to compile my favourite recipes once again. Thanks for visiting my blog again.


  3. Hi There Eatwithnamie,
    This might be off topic, however, I like to cook and want to experiment using Lavender in some dishes. I made Lemon lavender jelly last year with dried lavender and it was lush- I cut the flowers well after they were done, and were very dry., Just wondering when is the best time to use it in food? Then? Or while it is still in bloom? And when is the best time to harvest, and how is the best way to use it? Fresh? Or hang to dry and then use and store in jars?
    Any tips appreciated!!


  4. Pingback: Healthy Nutty Cookies – Mixed Grain, Nuts and Seeds | Eat with Namie

  5. Pingback: Lemon Coconut Honey Biscuits – butter, yeah! but no egg | Eat with Namie

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.