Lavender shortbread cookies: the recipe for delicious and fragrant cookies

ingredients
  • Type 2 flour
    120 grams

  • brown rice flour
    50 grams

  • Coconut flour


    30 grams
    • 660 kilocalories
  • dulcita cane sugar
    50 grams

  • Coconut oil
    50 grams

  • Almond milk


    60-70 grams
    • 600 kcal
  • dried lavender flowers
    1 teaspoon

Calories refer to 100 grams of product

THE Lavender shortbread cookies they are gods biscuits gourmet and fragrant, perfect for pampering yourself during the fall season. Light and delicate in taste, they are made without butter and with vegetable milk instead of cow’s milk, for a recipe that is also suitable for intolerant people, those who follow a vegan diet or simply those who want a tasty cookie, but without feeling guilty. Ideal for the breakfast or the nibbleAccompanied by a hot cup of tea, these shortbread cookies will give off an indescribable scent thanks to the addition of dried lavender flowers.

Our preparation is very simple: to make these scented shortbread cookies, all you have to do is mix the dry ingredients first, then add the liquids to form a compact dough; from there you get balls which will then be flattened and oven-baked, in order to obtain crumbly and light cookies. If you want, you can add the spices they or they aromas that you prefer, like the cinnamon and the vanilla powder, orraisins or from chocolate chips, to make them even more irresistible.

If you want a sweeter taste, you can replace the almond milk with that of rice or, in case you don’t have any specific needs, even with this vaccine. In the recipe we used it brown sugar called candy, for a soft but rustic touch: it is a brown sugar with a slightly caramelized flavor; for a version unsweetenedinstead, you can put erythritol or stevia in the place of sweetness. Here is how to prepare lavender shortbread by following our recipe step by step.

How to make lavender shortbread cookies

Lavender shortbread cookies

Mix the sugar with the lavender flowers (1).

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Transfer all the dry ingredients to a bowl and mix them with a whisk (2).

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Add the coconut oil (3) and incorporate it, working with your fingertips.

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Gradually add the milk, stirring with a fork (4).

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Mix the ingredients well with a fork (5).

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Then form a dough with your hands without working the dough too much (6).

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Form balls of about 3 cm in diameter and place them on a baking sheet covered with baking paper (7).

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Flatten them with your fingers (8) and put the pan in the fridge for at least half an hour. Meanwhile, heat the oven to 160 ° C, put the cookies in the oven and bake for about 15 minutes.

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Once browned, take the cookies out of the oven, let them cool and serve (9).

storage

Lavender shortbread cookies keep one week, tightly closed in an airtight container or tin box.

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