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How to make

Lemon Curd Ice Cream Sundae with Lavender Shortbread

Recipe by:

3 Sisters Bake

We love making wedding cakes and helping excited couples design wedding cake and dessert tables for the big day! Heart shaped lavender shortbread is a firm favourite and combined with lemon curd ice cream it makes a delicious light, summery dessert!
Prep time
40 minutes
Cook time
10 minutes



225g butter, softened

100g caster sugar

250g plain flour, sifted


Lavender Sugar:

100g of granulated sugar

a pinch of lavender flowers

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To make your Lavender Sugar (week before):


Bash your lavender flowers with a mortar and pestle and add to the sugar. Allow to sit in an airtight container for a week before use.



To make your shortbread:

Step 1

Preheat oven to 180 °C. Line baking trays with baking parchment.


Step 2

Cream together butter and sugar for 2 – 3 minutes until fluffy and light.


Step 3

Add the flour and beat very briefly until just combined.


Step 4

On a lightly floured surface, roll the dough out to 5mm thickness.


Step 5

Cut into heart shapes (circles are fine for those less romatically inclined!) using a heart shaped pastry cutter.


Step 6

Sprinkle with lavender sugar


Step 7

Bake in preheated oven for 8 to 10 minutes until the biscuits are lightly golden.


Step 8

Allow biscuits to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.


Step 9

Dust the biscuits with the lavender sugar and serve with Graham's Lemon Curd Ice Cream.


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