Shortbread with lilac sugar

Name: Shortbread with lilac sugar
Total time: 1 h 10 min
Yield: ± 20 biscuits
Ingredients: 200 g plain flour; 140 g cold butter, cubed; 60 g lilac sugar, plus extra for sprinkling; 1 pinch of salt; 1 tablespoon milk (if needed)

Updated on 9 October 2026

Makes: ± 20 biscuits
Time: 40 min + 30 min resting
From: Common lilac

Ingredients

200 g plain flour
140 g cold butter, cubed
60 g lilac sugar, plus extra for sprinkling
1 pinch of salt
1 tablespoon milk (if needed)

Method

Mix the flour with the lilac sugar and the salt in a bowl.
Rub the butter into the mixture with your fingertips until it forms crumbs, then knead quickly into a dough. Add the milk if needed.
Wrap the dough and leave it to rest for 30 minutes in the fridge.
Heat the oven to 160 °C. Roll the dough out to 8 mm thick and cut out 5 cm biscuits.
Lay the biscuits on baking paper and bake for 18–22 minutes, until the edges are light gold.
Leave to cool for 5 minutes and sprinkle with a little extra lilac sugar.

Storing: 1–2 weeks in a well-sealed biscuit tin.