Lavender Shortbread Cookies for Easter

by Jana Kotze on

We recently asked Chef Andrew Robertson from Sun City to share one of his Easter recipes that is not only delicious, but very easy to make.   Chef Robertson first showed an interest in cooking from an early age when he accompanied his mother to work at Mmabatho Sun, where she arranged flowers. He would spend time in the kitchen with an incredible baker/ patisserie, Chef Ludwig Zetner.  He loves this recipe as the whole family can get involved and everyone can get their hands dirty and enjoy some fun family time together.

Simply follow the easy directions below:

Lavender Shortbread Cookies

You will need:

• 1 1/2 cups butter, softened
• 2/3 cup white sugar
• 1/4 cup sifted confectioners’ sugar
• 2 tablespoons finely chopped fresh lavender
• 1 tablespoon chopped fresh mint leaves
• 1 teaspoon grated lemon zest
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt


  1. In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
  2. Preheat the oven to 165 degrees C. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
  3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Chef Robertson haute cuisine has seen him cook for celebrated personalities such as Jackie Stewart, Princess Royal Anne ; Duchess of York, Sarah and Prince Edward and other big names whilst working at a prominent hotel in Scotland during the Jackie Stewart Celebrity Challenge.

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