Lavender Shortbread

Lavender Shortbread with Homemade Lavender Sugar

How to Make Lavender Sugar

If you have English lavender growing in your garden and haven’t used any pesticides nearby then harvest it to make lavender sugar.
Ideally, pick the lavender on a hot sunny day, just before the flowers open. Tie the stalks together and leave to hang upside down for a few days until dry.
Break off the flower buds and add to castor sugar. Following the advice of Sarah Cook, you should combine 2 tsp of lavender flowers to 1kg of castor sugar.

Store in an airtight container
If you aren’t fortunate enough to have lavender growing in your garden, lavender sugar may be purchased from Yorkshire Lavender.
It is delicious in the following recipe.

Lavender shortbread

(inspired by Belvoir fruit farms recipe)


110g butter (at room temperature)
50g lavender sugar
175g plain flour
Lavender buds for decoration


Cream together the butter and sugar,
Stir in the flour
Mix to a dough and roll out to approx 1/2 cm thick

rolling out
Cut the shortbread into rounds using a cutter
Add lavender buds to decorate

biscuits on baking paper
Bake in a  preheated oven 160 degrees C, gas mark 4, for approx 15 mins, until just turning golden.

My cutters are all rather big, so I used a sherry glass to make dainty biscuits.

lavender biscuits

If you’ve enjoyed this, you might also like Ms Glug Jug’s Banana Bread Recipe. 

Banana Bread

Banana Bread

If you realise your bananas have gone brown and spotty here is an excellent recipe that needs them to be very ripe


200g self-raising flour
1/4 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
75g butter
150g castor sugar
2 eggs, beaten
450g (about 3 large) bananas


Mush the overripe bananas in their own bowl

mushing banana

Mix the flour, bicarbonate of soda and salt in a bowl
Cream the butter and sugar together
Add the eggs a little at a time alternately with the flour

baking banana bread
Stir in the remaining flour and the bananas
( chopped walnuts and or sultanas can be added at this point if you like)
Tip into a 2lb loaf tin, greased and lined with grease proof paper

banana bread tin
Bake for 11/4 hours at 180 Degrees C, gas mark 4
Tip out, remove the paper

banana bread cooking
Cool on a wire rack
Serve cut into slices and spread with butter

Once cool wrap in foil and keep for 24 hours before eating for an extra flavoursome treat.