They are scented, delicate, melt in your mouth. The luxuriant butter and the aromatic lavender combining perfectly in these delectable, shortbread cookies.
A buttery lavender scent is in the air. The rising sun is filtering through my kitchen window creating curious crimson shadows. Everything is peaceful and quiet. The crab apple tree in the backyard is delicately pouring its yellow leaves on the ground and birds are washing their plumage in our birdbaths. I woke up with cookies on my mind. A certain kind of cookies: fragile, fragrant, adorable morsels of heaven. And there you have it: Lavender Shortbread Cookies.
Fall is outside my window, all dressed up in yellow and orange hues. But yellow is not my favorite color, although beautiful and glowing in the sunlight.
Purple is my favorite color and it is part of my entourage of clothing, accessories, etc. The lavender flower is a pale tint of purple, which makes it dear to me. The lavender scent softens me, eases my restlessness, especially my restless mind. Sometimes lavender oil for my bath, most of the time lavender scented body lotion and room spray. Last winter, after a good yoga class, with my Greek friend Nikoleta (yes, we have the same name only spelled differently), we used to go to our favorite Tea Shop, called The Tea Girl, and unwind with a nice warm mug in our hands. In the mug, a delicious London Fog with crushed lavender flowers floating on the foamy top. Sometimes I would bring some of my baked goods and we would have it with the tea. I wish I made these cookies before. Now Nikoleta is back in Greece and I miss my friend a lot.
For as much as I love vegan baking and I do not love butter, I have to admit that butter makes the difference in shortbread cookies. Their texture is divine, light and crumbly, helped also by the brown rice flour which makes every baked good taste better (my humble opinion).
With Loreto, we bought the lavender because we wanted to use it in a Lavender Honey Ice cream but got sidetracked and summer ended without us making the ice cream. It will be the first recipe of next summer, but you never know we might be inspired by a warm winter day 🙂 . For now, I decided to use it in these lovely Lavender Shortbread Cookies, which were a huge success and were gone in a couple of days.
They are perfumed and delicate, they melt in your mouth and leave a wonderful aftertaste. The luxuriant butter and the aromatic lavender combine perfectly pleasing your taste buds as well as your sense of smell.
Easy and fast to make, try them, you are going to be surprised at how marvelous they are.
Enjoy it with a cup of Earl Grey tea, a mug of London Fog, a dark coffee. Sit down and relax while listening to your favorite music.Print
- 100 g (½ cup) granulated sugar
- 200 g ( and ¼ cup) all-purpose flour
- 35 g (3 Tbsp) brown rice flour
- ½ tsp salt
- 226 g (1 cup) unsalted butter, cold, cubed
- 2 tsp dried culinary-grade lavender
- Pre-heat oven to 275° F (135° C).
- Place sugar, flour and salt in the bowl of a food processor and mix well. Add the cold cubed butter and, using a spatula, toss until the butter is well coated.
- Pulse the mixture along with the lavender for 5-10 seconds, or until texture becomes dry and rice-like. Be careful not to over process.
- Empty the pulsed mixture into a bowl and, using your hands, shape it firmly into a ball. The dough will seem quite dry and you may have to knead it to make it all come together.
- On a lightly floured surface, roll the ball with your hands into an evenly shaped log about 2 inches thick. Wrap the log in plastic wrap and refrigerate for at least 2 hours.
- Remove the plastic wrap from the cookie log and, using a sharp knife, cut out slices about 1 cm thick or as you most like. Place them about 1 inch apart on the lined baking sheet. Using a fork, poke the centre of each cookie to prevent air bubbles from forming during baking.
- Kabke the cookies for about 45 minutes, until small bubbles form on top and the cookies are slightly golden.
- Transfer immediately to a cooling rack, gently because they are quite fragile.
- Let them cool and enjoy!
Shortbread cookies will keep at room temperature for up to one week.
- Prep Time: 2 hours 15 minutes
- Cook Time: 45 minutes
- Category: Cookies
- Method: Baking
I love baking and kneading dough because it takes me to a happy place in my soul.