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.
📖 Recipe
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
Jamie@Milk 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 :-)