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.
If you enjoy this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creation on my stories!
- 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 / 2½ cups plain flour, sifted
- A tiny pinch of salt
- 1 tbsp corn flour
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.
*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 InformationYield 20 Serving Size 1
Amount Per Serving Calories 88Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 16mgCarbohydrates 17gFiber 0gSugar 5gProtein 2g