Ingredients
- 150 g unsalted butter, softened.
- 1 tablespoon granulated stevia.
- 2 teaspoons vanilla extract.
- 1 teaspoon lemon rind.
- 1 1/2 cup plain flour.
- 5 drops lavender essence.
- 3 tablespoons lemon juice.
- 1/4 cup coconut butter, melted, to serve (optional).
- Dried lavender, for decorating (optional).
Directions
- 1. Preheat oven to 150°C/300°F/Gas Mark 2 and line a large tray with baking paper.
- 2. Using an electric mixer or stick blender, cream softened butter with stevia and vanilla extract for 2 minutes, or until very pale and fluffy. Make sure to scrap down the sides of the bowl a few times.
- 3. Add in lemon rind, flour, lavender essence and lemon juice and stir through with a wooden spoon to form a soft dough. Remove from the bowl and knead dough lightly with your hands for about 1 minutes. Press into a ball and place back in the bowl. Cover with a tea towel and refrigerate for 15 minutes.
- 4. Remove from the fridge and roll out the dough between two sheets of baking paper using a rolling pin. The dough should form a large square.
- 5. Dip a sharp knife in a little flour and cut dough into small squares (or desired shape). Gently transfer shapes to prepared baking tray.
- 6. Bake for 15–20 minutes or until firm. Allow shortbreads to cool completely on the tray before moving as shortbread is naturally very delicate.
- 7. Decorate biscuits with coconut butter and edible flowers, if using.
Note
Gluten-free option: Substitute plain flour with 1/2 cup gluten-free plain flour and 1/2 cup rice flour.
This lemon and lavender shortbread is rich and buttery – the perfect little treat when you feel like something sweet!
Ingredients
- 150 g unsalted butter, softened.
- 1 tablespoon granulated stevia.
- 2 teaspoons vanilla extract.
- 1 teaspoon lemon rind.
- 1 1/2 cup plain flour.
- 5 drops lavender essence.
- 3 tablespoons lemon juice.
- 1/4 cup coconut butter, melted, to serve (optional).
- Dried lavender, for decorating (optional).
Directions
- 1. Preheat oven to 150°C/300°F/Gas Mark 2 and line a large tray with baking paper.
- 2. Using an electric mixer or stick blender, cream softened butter with stevia and vanilla extract for 2 minutes, or until very pale and fluffy. Make sure to scrap down the sides of the bowl a few times.
- 3. Add in lemon rind, flour, lavender essence and lemon juice and stir through with a wooden spoon to form a soft dough. Remove from the bowl and knead dough lightly with your hands for about 1 minutes. Press into a ball and place back in the bowl. Cover with a tea towel and refrigerate for 15 minutes.
- 4. Remove from the fridge and roll out the dough between two sheets of baking paper using a rolling pin. The dough should form a large square.
- 5. Dip a sharp knife in a little flour and cut dough into small squares (or desired shape). Gently transfer shapes to prepared baking tray.
- 6. Bake for 15–20 minutes or until firm. Allow shortbreads to cool completely on the tray before moving as shortbread is naturally very delicate.
- 7. Decorate biscuits with coconut butter and edible flowers, if using.
Note
Gluten-free option: Substitute plain flour with 1/2 cup gluten-free plain flour and 1/2 cup rice flour.