Lavender and lemon ‘froyo’ with lavender shortbread

Name: Lavender and lemon ‘froyo’ with lavender shortbread
Yield: Makes 12-14
Ingredients: 150g (1 1⁄4 sticks) cold butter cut into small pieces; 80g (1⁄2 cup) caster sugar or lavender sugar; 200g (2 cups) plain flour; Handful of fresh individual lavender florets or 1 tbsp dried lavender; 1 large tub of Greek-style yoghurt or dairy-free equivalent; Juice and zest of 1 unwaxed lemon; 100ml (3fl oz) of lavender syrup; Small handful of fresh individual lavender flowers or 1 tbsp of dried lavender 12 stems; Frosted lavender

Lavender and citrus are perfect partners in this sweet dessert.

By Carolyn Dunster

18 April 2024

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Joanna Yee

In an extract from her new book A Floral Feast: A Guide to Growing and Cooking with Edible Flowers, Foliage, Herbs and Seeds (Pimpernel Press, £22), Carolyn Dunster combines beautifully perfumed lavender with sharp-tasting citrus for a perfectly balanced pudding.