Apricot Lavender Shortbread combines shortbread with tangy apricot preserves and a hint of lovely lavender flavor. The only thing better than a perfectly buttery shortbread cookie, is a filled shortbread cookie.
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So, how do you feel about lavender flavor? I love it. I grow lavender in my garden every summer. But you do have to be careful when using lavender not to overdo it. A little lavender lends a lovely floral flavor. Add too much lavender and it tastes like you’re eating soap.
Lavender & lemon is a classic combination and the one you’ve probably seen most often. I’ve made lemon lavender shortbread and lemon lavender ice cream many times. Tangy lemon and floral lavender are a perfect combination.
Scroll through the step-by-step process photos to see how to make filled Apricot Lavender Shortbread:
I was impressed with the Apricot Lavender Preserves that The French Farm sent to me. Like lemons, apricots have an assertive flavor that pairs nicely with lavender. I immediately thought about making filled shortbread with the preserves. It’s a simple recipe that can be made ahead. Perfect for summer entertaining.
I added dried lavender blossoms to the shortbread dough for a little extra lavender flavor and then made a quick lavender sugar as a topping for the shortbread. Because shortbread dough is so rich, it can take a little extra lavender without getting too strong. But feel free to adapt the amount of lavender to your personal taste.
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- 2 tablespoons granulated sugar
- 1/2 teaspoon lavender blossoms
- 2 sticks (8 oz , 224 g) unsalted butter, room temperature
- 4 oz (1/2 cup, 112 g) granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons dried lavender blossoms
- 2 1/4 cups (10 oz, 280 g) cake flour
- 1/2 cup (5 oz 140g) Apricot Lavender preserves (see note 1)
- 1 large egg for egg wash
- Combine the sugar and lavender. Rub the lavender between your fingers to break up the blossoms and release the flavor. Set aside while assembling the shortbread.
Make the Dough
- Combine the butter, sugar, salt and lavender in a mixer bowl. Use the paddle or beater attachment to cream until softened and combined. You don't need to incorporate a lot of air.
- Add the flour and mix just until a dough is formed. Turn the dough out onto a lightly floured surface and knead briefly to bring the dough together. Split the dough into 2 equal portions. (At this stage the dough can be wrapped and refrigerated or frozen for later use).
Assemble the shortbread
- Preheat the oven to 350°F. Place a 1/2 sheet of parchment paper or a silicone baking mat off to the side on the work surface.
- On another lightly floured area of the work surface, roll one disc of dough into a 12" round. Roll the dough onto the rolling pin and transfer it to the parchment paper. Brush a 1" border of the round with egg wash. Spread the preserves over the the dough round, leaving a 1/2" border around the edge.
- Roll the other dough disc to a 12" round. Roll that dough round onto the rolling pin, then unroll it over the dough with the apricot preserves to form a top layer.
- Use a paring knife or pizza cutter to trim the ragged edges of the shortbread round. Use your fingers or a fork to crimp the edges. Prick the shortbread all over with the fork to create steam vents. Use a long serrated knife to lightly score the shortbread into 12 wedges, being careful not to cut through the top layer. Slide the parchment paper and shortbread onto a 1/2 sheet baking pan. (At this stage the round can frozen to be baked later, see note 2).
- Run the lavender sugar through a sieve to remove the blossoms and sprinkle it over the shortbread. Bake until the dough is lightly golden and baked through, about 20 minutes. Allow to cool to room temperature and cut along score lines.
- You can use plain apricot preserves as a substitute. Add dried lavender to the preserves for more lavender flavor.
- To freeze the unbaked shortbread, place the sheet pan in the freezer until the shortbread is frozen. Lift the parchment off the sheet pan and wrap it around the shortbread round. Wrap the shortbread with the parchment in plastic wrap or place it in a large freezer bag. Freeze for up to 3 months. To bake, unwrap the shortbread and slide the parchment onto a sheet pan. Allow the shortbread to sit at room temperature while the oven preheats. It can go into the oven while it's still slightly frozen but may take a few extra minutes to bake.
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