Harvest Moon – Lavender Shortbread

Is the Harvest Moon the most romantic of moons? maybe…..for me it is impossible to hear its name and not conjure Neil Young playing in the background, a golden field and a couple in the foreground dancing together, maybe in a rustic country barn at the end of the harvest celebrations. Fanciful I know, but that is the nature of romance after all.

The truth is, in past times, the harvest would have been an incredibly stressful and importance occasion, yours and your families literal survival through the winter would have depended on it one way or another so it understandable that completing a successful harvest would have been celebrated.

The Harvest Moon itself rises big and low, heavy with the fruits of summer and it would have provided a few extra hours of critical light and therefore working time. It is a magical moon, and if you don’t have time to make your own ritual for its celebration, just take time to go and find it over the next few nights and spend a moment just enjoying its fat, abundant beauty.

To celebrate the Harvest Moon this year I wanted to use some of my Lavender flowers whilst they were still fresh, they are slightly sweeter when used in baking when fresh and as I have just harvested them it seemed appropriate. This is a recipe that I followed is by Mary Berry, and the biscuits worked out really well. They taste wonderful with a cup of Earl Grey Tea.

Wishing you an abundant full moon….x o

175g softened unsalted butter
2 tbsp fresh, unsprayed, finely chopped lavender flowers (pick them off the stems to measure)
100g caster sugar
225g plain flour
25g demerara sugar

How to prepare

  • Lightly grease three large baking trays. Put the softened butter and the lavender into a mixing bowl and beat together (this will obtain the maximum flavor from the lavender).
  • Beat the caster sugar into the butter and lavender and then stir in the flour, bringing the mixture together with your hands and kneading lightly until smooth.
  • Divide the mixture in half and roll out to form two sausage shapes 15cm (6in) long. Roll the biscuit “sausages” in the demerara sugar until evenly coated. Wrap in baking parchment or foil and chill until firm.
  • Pre-heat oven to 160C/Fan 140C/325F/Fan 275F/Gas 3. Cut each “sausage” into about 10 slices and put them on the prepared baking trays, allowing a little room for them to spread. Bake for 15 to 20 mins, until the biscuits are pale golden brown at the edges. Lift them off the trays with a fish slice or palette knife and leave on a wire rack to cool completely.


  1. I looked out last night and there it was so big and clear and bright. And yes in my head I heard Neil Young. And shed a little tear. 💕


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