Air Fryer Recipe
Lemon Lavender Shortbread Cookies
These lemon lavender shortbread cookies offer a delightful twist on a classic treat, made conveniently using an air fryer.
Ingredients
- 150g Unsalted Butter, softened
- 75g Caster Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Zest
- ½ tbsp Dried Culinary Lavender
- 200g Plain Flour
- Pinch of Salt
Method
- In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Stir in the vanilla extract, lemon zest, and culinary lavender.
- Sift the plain flour and salt into the wet ingredients. Gently mix until the dough forms.
- Roll the dough into a log shape, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.
- Preheat your air fryer to 160°C (320°F). Slice the chilled dough into rounds, approximately 1cm thick, and place them on a piece of parchment paper that fits your air fryer basket.
- Gently lay the parchment paper with the cookies in your air fryer basket. Air fry for 8-10 minutes, checking for a light golden brown colour on the edges.
- Remove the cookies from the air fryer and allow them to cool on a wire rack.
Why this works in an air fryer
Shortbread relies on low gluten and high butter: chilling keeps the fat solid so the rounds hold their shape as the air fryer’s fast convection dries the surface. At 160°C, the edges set and lightly brown before the lemon oils and lavender aromatics become harsh or burnt.
Equipment notes
Assumes a 4–5 litre basket holding 6–8 biscuits in one layer with gaps; in a single-drawer model cook one tray at a time in the centre, while dual-zone drawers often run slightly cooler per side, so rotate drawers or add 1–2 minutes if both zones are loaded.
Common pitfalls
- Biscuits spreading into ovals by minute 5? The dough or basket is too warm; rechill sliced rounds for 10–15 minutes and start with a cool parchment-lined basket.
- Pale tops but brown undersides? The parchment is trapping heat against the base; use perforated air-fryer parchment or trim the sheet so air can circulate around the edges.
- Lavender tastes soapy or bitter? The pieces are too large or over-measured; lightly crush culinary lavender and keep it to ½ tbsp, or reduce to 1 tsp for a softer floral note.
- Edges cracking heavily when sliced? The log is over-chilled or the dough is too dry; let it stand 5 minutes before slicing and use a sharp, thin knife rather than pressing down.
Variations & substitutions
- Orange zest can replace lemon zest; it gives a rounder, sweeter citrus note and browns at the same timing.
- Swap 25g of plain flour for rice flour for a more traditional sandy snap; handle gently as the dough will be more crumbly when slicing.
- Add 1 tbsp poppy seeds for crunch; they do not change the cooking time but make the biscuit look darker at the edges, so judge doneness by set texture too.
- Dip cooled biscuits in melted white chocolate; do this after air frying only, as chocolate would scorch and interfere with surface drying.
Storage & reheating
Keep in an airtight tin for up to 5 days, and refresh in the air fryer at 140°C for 2–3 minutes before cooling briefly to restore crispness.
Nutrition
Calories: 250
