Lavender Cardamom Shortbread

3.0/5 rating (2 votes)
  • Makes: 12
  • Prep Time: 15 mins
  • Ready in: 15 mins
  • Difficulty: Easy
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Lavender Cardamom Shortbread
Lavender Cardamom Shortbread Phil


  • 110g castor sugar
  • 110g soft salted butter
  • 90g finely chopped white chocolate
  • 10 cardamom seeds, crushed then crush the seeds and discard the husks
  • 2 tbsp dried lavender
  • 200g self-raising flour 
  • 100g cold custard made to double the strength normal recipe, thicker the better

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  • Cream the soft butter and sugar for 2 minutes.
  • Mix in the chocolate, cardamom, lavender, flour and custard, mix well.
  • Form into a sausage shape, roughly 5cm in thickness, roll in cling film and chill well or freeze.
  • Pre-heat the oven to 180C gas 4.
  • Make sure the sausage is very cold before you attempt to cut.
  • Cut off 2 cm slices, peel off the cling film and place on a baking sheet, bake in the oven until the edges are golden and the tops a pale creamy colour.
  • Remove from the oven cool slightly, before trying to lift off the hot tray.
  • Serve with the ice cream

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