In Ephraim, mornings can start with lake air drifting in off Eagle Harbor and the quiet comfort of a kitchen that smells like butter and honey. That’s the Door County mood we love most—unhurried, handmade, and just a little bit special. If you’ve visited Island Lavender by Wilder (our year-round store in Ephraim) you know we’re always looking for small ways to bring that feeling home, whether you’re staying at The Wilder Inn or packing up for a day trip north to Baileys Harbor.
This lavender honey shortbread is one of those recipes: simple enough to make on a weekend, elegant enough to set out for guests, and deeply connected to what we grow and craft at Wilder Farms. It’s also a beautiful way to use culinary lavender thoughtfully—so the flavor stays warm and floral, never “soapy.”
Why this shortbread fits Door County so well
Shortbread has that quiet, old-world simplicity that matches Door County in every season. It’s sturdy enough for a picnic at Peninsula State Park, tidy enough to tuck into a gift tin, and perfect beside a cup of tea after an afternoon shopping in Fish Creek or Sister Bay.
Lavender and honey are a natural pairing here. Honey brings depth and a caramel note that rounds out lavender’s brightness. The result is a cookie that tastes like late June sunlight on a field—especially when you’re using lavender grown without chemicals or pesticides, the way we do at Wilder Farms in Baileys Harbor (9668 State Highway 57, Baileys Harbor, WI 54202).
Which lavender should you bake with?
At Wilder Farms, we grow several varieties—Phenomenal, Super Blue, Hidcote, Melissa (pink), and Royal Velvet—each with its own personality. For baking, you want a variety with a clean, classic aroma and a flavor that stays balanced when heated.
- Hidcote: Deep, classic lavender flavor—great for buttery bakes like shortbread.
- Royal Velvet: Rich and fragrant; wonderful when you want a slightly bolder lavender note.
- Phenomenal (lavandin): Bright and strong; use a lighter hand since it can read more intense in desserts.
Melissa is a beautiful pink bloomer in the field, but for most bakers we recommend keeping your first culinary experiments with the more traditional purple varieties.
Lavender Honey Shortbread (Ephraim Kitchen Style)
Makes: about 24 small wedges or squares
Time: 15 minutes prep + 25–35 minutes bake + cooling
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup honey (mild-floral honey works best)
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon culinary lavender buds, finely crushed (start with 2 teaspoons if you’re new to lavender baking)
- 1/2 teaspoon fine sea salt
- Optional: 1 teaspoon vanilla extract
- Optional finishing: a pinch of flaky salt or a dusting of sugar
Step-by-step method
- Warm the lavender in the honey. In a small bowl, stir crushed lavender into the honey and let it sit 10 minutes. This gentle infusion smooths the lavender flavor so it integrates into the dough.
- Cream butter and sugar. Beat the softened butter and powdered sugar until light and fluffy, 2–3 minutes. This is what gives shortbread its tender bite.
- Add honey (and vanilla if using). Beat in the lavender-honey mixture until fully combined. The dough may look slightly looser—this is normal.
- Add dry ingredients. Mix in flour and salt just until no dry streaks remain. Don’t overwork it; shortbread likes a gentle touch.
- Press into pan. Press dough into an 8-inch square pan or a 9-inch round pan lined with parchment. Use the back of a spoon or a flat measuring cup for an even surface.
- Chill (highly recommended). Chill 20–30 minutes. This helps the butter set so the cookies bake with clean edges.
- Bake. Bake at 325°F until the edges are lightly golden and the center looks set, 25–35 minutes depending on pan and thickness.
- Score while warm. While still warm, score into wedges or squares. Let cool completely in the pan before lifting out and slicing through.
How to keep lavender flavor balanced (so it never tastes perfumey)
Lavender is powerful. A little bit of technique goes a long way—especially if you want the cookies to appeal to first-time lavender eaters.
- Crush, don’t chop. Crushing buds releases aroma without leaving harsh bits.
- Infuse into honey first. Honey rounds out sharp edges in lavender flavor.
- Start small. If you’re unsure, start with 2 teaspoons lavender buds; you can always increase next time.
- Pair with salt. A tiny pinch of flaky salt on top makes the lavender read “warm” instead of “floral.”
Door County serving ideas (picnic, porch, or gift tin)
Shortbread is one of our favorite “hostess cookies” because it travels well—whether you’re headed to a beach day in Jacksonport or visiting friends on Washington Island (we always suggest stocking up in Ephraim before you ferry over).
- Porch afternoon: Serve with iced tea, a lavender lemonade, or a simple mug of Earl Grey.
- Brunch board: Add fresh berries and Door County cherries when they’re in season.
- Giftable: Stack cookies in a tin with parchment between layers; add a small note with brewing suggestions.
Make it a “Wilder Inn welcome treat” at home
If you’ve stayed at The Wilder Inn (wilderinn.com), you know we love the feeling of small, thoughtful hospitality. These cookies are an easy way to recreate that at home—especially for summer guests who arrive sandy from the shore or sun-warmed from an afternoon in Sturgeon Bay.
Set out a small plate of shortbread with a candle lit, fresh water for the drive, and something lavender nearby—a linen spray in the guest room, a hand cream by the sink, or a sachet tucked into the towels. That layered, calming experience is what Island Lavender is all about.
Lavender pairings: build a full Door County “calm corner”
If you’re leaning into the lavender mood, you can turn this recipe into a little self-care ritual. Here are a few favorites from our shop collections:
- For slow evenings: Rest & Relax
- For home ambiance: Candles
- For everyday aroma: Aromatherapy
These pairings also make it easy to build a Door County gift basket—especially when you’re shopping for summer hosts, wedding weekends, or “thinking of you” care packages.
Where to find us (and how to plan your lavender stop)
If you want to taste and smell what we’re making in real life, come visit us. Our farm in Baileys Harbor is opening June 2026, and our year-round store is in Ephraim. We’re here Tuesday–Sunday, 10:00 a.m.–5:00 p.m., and we love helping visitors find the right lavender products for their home, kitchen, or travel bag. If you need directions or want to check what’s in stock, call us at 920-737-1531.
Whether you’re coming from Fish Creek for a quick afternoon drive or planning a full Door County weekend, we hope this shortbread brings a little of that lavender-season calm to your table.
Printable tips: quick recipe notes
- Chill the pressed dough for cleaner edges.
- Score while warm; slice when fully cool.
- Use lavender sparingly—honey will carry the floral notes beautifully.
- Store airtight at room temperature for up to a week, or freeze for longer keeping.
