These vegan lavender shortbread cookies are not only a dream too eat, but making them is such a pleasure.
The smell of warm lavender filling your kitchen is a treat in itself. As is picking the lavender from your garden.
And although these are very tempting to keep all for yourself, they do also make wonderful homemade gifts, especially for Mother’s Day.
These biscuits make a lovely and unique gift too, they will keep up to 3-4 weeks when kept in an air-tight tin.
Vegan Lavender Shortbread Biscuits
Delicious and delicate dairy-free lavender shortbread. Makes 16-20 biscuits
Ingredients
- 200 g / ¾ cup + 2tbsp dairy-free butter*
- 1 tsp vanilla paste
- 1 ½ tsp dried lavender buds (organic - edible variety)*
- 100 g / ½ cup caster sugar
- 300 g / 10.5 oz (2 ⅓ cups) plain flour, sifted
- A tiny pinch of salt
- 1 tbsp corn flour
Instructions
Crumble the lavender buds into tiny pieces and cream with the spread, vanilla and sugar, for a few minutes. Stir in the flour and corn flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
Leave to cool for at least 10 minutes before serving or decorating.
Notes
*I recommend Naturli block or Earth Balance buttery
*Organic lavender from your garden is perfect! You can also buy dried lavender in some food stores.
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 88Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 16mgCarbohydrates 17gFiber 0gSugar 5gProtein 2g
Naomi Walsh says
Should it say 1 1/2 Cups of flour? Just wanted to make sure since my scale isn’t working.
Aimee says
Hi Naomi. I have double checked on a few different conversion charts and it seems to be around just over 2 1/3 cups flour. When I measured at home it was around 2 1/2 cups, so you may need to add a little extra if the dough is still too soft. It’s really hard to be accurate without scales though! Hope you enjoy the recipe.
Cecelia says
May I use coconut oil instead of Vegan butter please? Thanks.
Aimee says
It should work texture wise but will taste quite different, not sure how it will go with the lavender! Let me know if you try it.
Jenni Mitchell says
I made this: – doubled the receipte and added lemon zest and juice. Worked well. Thank you for the receipe.
Amara says
Would these work with lemon zest in too? I feel like they’d make a nice addition to the lavender
Aimee says
definitely! lemon and lavender are a good match.
Toni Jayne says
At last! A recipe that does not require refrigeration before rolling/cutting! Every bit as delicious as the last recipe I used, well actually must better!
Aimee says
So glad you liked it, Toni!
Cara Wainer says
We have so much Lavender in our garden I just had to make something with it, I was so happy to find this recipe, it’s amazing even when using fresh lavemder, I’ve made so many batches in 2 weeks but i’m about to make more for my work friends! Thank you for sharing your recipe :)
Angie says
Lovely – I baked these today and they taste delicious. A very nice subtle taste and nice and crunchy. Thanks for the recipe :)
Aimee says
So pleased you enjoyed it, Angie! Thanks for letting me know :-)
Aimee says
So glad you enjoyed them, Angie! :-)
Emma @ Fork and Good says
Beautiful,. they look so pretty and delicate! I love leftover bakes, they are usually the best ones in my opinion :) This is going to sound really stalkerish, but are you at the Roman baths in your profile picture? It just caught my eye as I love it there!
Aimee says
Haha yes! You have a good eye. I was there visiting the Bertinet kitchens on a bread baking course :-) Lovely place
Mariana @The Candid Kitchen says
Never knew egg yolks had such an effect on shortbread. That’s a very good tip I’ll keep. Photos look so amazing!
Aimee says
Thanks Mariana! It was my first time using them in shortbread but I might have to use them from now on. Or just make some every time I have a spare egg yolk :-)
Sarah & Arkadi says
simply stunning!
Aimee says
Why thank you!
Kristi @ Inspiration Kitchen says
Aimee – I love this! I’ve never used lavendar in a recipe before, and I don’t know why, because it looks amazing! Gorgeous photos too!
Aimee says
You should try it! The scent of lavender will relax you as you bake :-)
Kate - Gluten Free Alchemist says
These look really light and crisp. I MUST get round to using lavender in the kitchen…….. Love the photos!
Aimee says
Thanks Kate! Yes, you must… I look forward to seeing some gluten-free lavender recipes!!
miss messy says
These are just too cute! Love them. I don’t really ever eat lavender, but I could definitely go for some of these.
Shashi says
These are gorgeous and would have been awesome with my afternoon cup of coffee!
Natasha says
How cute and delicious! As much as I love lavender I’ve actually never tried baking with it, but this has definitely persuaded me.
[email protected] N Cookies says
These look so pretty and elegant. I can only imagine how wonderful the aroma must be. I often end up with an extra egg yolk or two, particularly after making meringue frosting, so I have a feeling I’ll be trying these soon. Thanks for sharing!
Aimee says
It’s the perfect recipe for using up egg yolks, hope you get to try them Jamie :-)
Tamzin says
Yum! I love lavender in cookies or cakes these sound delish!
Aimee says
Me too, it’s becoming one of my favourite flavours, especially in baking :-)
Helen @ Scrummy Lane says
We are shortbread-y twins this week, Amy! I made some lemony Shrewsbury biscuits last week that were a bit like this, but actually I considered adding in some lavender before deciding on lemon. It sounds like your lavender worked really well, and I love the idea of the bits that got stuck at the bottom of your bag!
Aimee says
That’s funny, Helen, because I was considering adding some lemon to my lavender shortbread! It’s only that I didn’t have any on hand that I decided not to. But I can just tell they would work beautifully together in a shortbread. I’ll definitely add some lemon next time :-)
Jessica Edmunds says
I kind of hate lavendar smelling beauty products… BUT who knows maybe iI will find this tastes delicious?1 I have never tasted it before and these look really beautiful xxx
Aimee says
If you don’t like the smell of lavender, you probably won’t like the taste. For me, I LOVE both the smell and the taste… so this was heaven for me. But it’s not everyones thing :-) x
Vanessa says
If you’re not a lavender fan, use grated lemon zest instead.
Vicky says
Gorgeous photos, Wow!
Aimee says
Thanks Vicky! I actually wasn’t too happy with these photos at first so it’s nice to hear that :-)