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
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!