Honey Lavender Shortbread with Sea Salt

It is closing in fast on spring. I saw some daffodil’s cheery faces today. The sun was shining and the temperature was warm. This time of year always gets me thinking about how I can incorporate flowers into my food. The unusual taste, texture and smell of food made with flowers makes the dish really POP! This shortbread is no exception. Lavender adds a very subtle floral quality. Just be careful. Add too much lavender and you’ll get a cookie that tastes like soap!

2 c all purpose flour
1/2 c whole wheat flour
2 T corn starch
1/4 c sugar
3/4 c unsalted butter, softened
1 t kosher salt
1/3 c good quality honey
1/2 t vanilla
2 t lavender
1/2 t flake sea salt, or to taste
1 oz good quality semi-sweet chocolate


Heat the oven to 350 F and spray an 8″ pie dish with cooking spray. Or use a nonstick divided scone pan.  Using a pastry blender, add the flour, sugar, cornstarch, honey, kosher salt, vanilla, lavender, and butter.  Blend until well mixed and crumbly. Use your hands to bring the dough together.  Press the dough evenly into the prepared pan. Score the dough into 8 equal pieces. Or divide the dough into 8 equal portions and press into the scone pan. Dock the top well with a fork, making sure not to press the fork completely though the dough.  Bake for 30 to 35 minutes, or until the center of the cookies feel firm with lightly pressed and they are golden all over, but not too brown. Allow the cookies to cool five minutes then evenly sprinkle the tops with sea salt. Cut along the score marks to make eight cookies. Allow to cool for and additional thirty minutes in the pan.  If desired, drizzle the tops of the cookies with melted semi-sweet chocolate. Allow the cookies to cool completely on a wire rack before serving.