Grain Free Lavender Shortbread Cookies

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Shortbread cookies are a classic buttery sweet tea time treat that I simply had to recreate for SCD. I wanted to elevate the flavor by adding floral and delicate lavender to bring a certain sophistication to this plain cookie. Crisp, buttery, rich, and botanic, this shortbread is sure to be the highlight of tea time conversation. While it may be a bit softer than your grandma’s shortbread, the vintage texture and classic flavors remain intact. As tempting as it is to pull the dough before its two hours are up in the refrigerator, wait the full time. If you slice and bake them before the time is up they will spread in the oven into one giant super soft mess as the butter has not solidified completely and will melt too quickly. I may or may not have experience with this… Anyway, be sure to wait the full time. If you are really in a rush you can freeze the dough for 45 minutes or so and achieve the same effect. You can find food grade lavender on Amazon or in Health Food stores, and it is usually quite affordable. Be sure to keep these lavender shortbread cookies in mind for your next brunch, shower, or afternoon tea. These cookies are first-class, and I know you will adore them as much as I do!

                                                                         

Grain Free Lavender Shortbread Cookies

Serves 15 (2 each)
Prep: 10 min
Chilling: 2 hours
Cooking: 15 min
Total: 2 hours 25 min  
Beginner

Ingredients:

½ cup butter, unsalted and softened  

¼ cup honey 

2 ½ cups almond flour

¼ tsp. salt

4 tsp. lavender, food grade

  Method Of Prep:

  1. Gather and prep ingredients.
  2. In a large bowl cream butter and honey with an electric mixer.
  3. Add in almond flour and salt, mix until soft dough forms.
  4. Add in lavender and gently fold in with a spatula.
  5. Lay a large sheet of plastic wrap out.
  6. Transfer dough to the plastic wrap and shape into a log, wrap tightly.
  7. Refrigerate for at least 2 hours or until firm and cold all the way through.
  8. Preheat the oven to 325°F.
  9. Line a sheet tray with parchment paper and set aside.
  10. Remove dough from the fridge and unwrap. Slice log into ¼ inch thick cookies.
  11. Lay them flat on the sheet tray, leaving ½ inch or so between them. You should get approximately 16 cookies.
  12. Bake for 12-15 minutes or until lightly browned on the bottom and cooked through.
  13. Remove from the oven and transfer to a cooling rack.
  14. Once cooled, serve immediately and enjoy! Store in an airtight container for up to a week.

                      

Nutrition Facts: (For 1 cookie) 
Calories- 167  
Carbs- 8.1 g
Fat- 14.5 g
Protein- 3.8 g