Lavender and Lemon Shortbread Biscuits
Elevate the simple shortbread with notes of lavender and lemon for a light crunchy biscuit that goes just as well by itself or alongside some icecream
Servings: 24 biscuits
Calories: 95kcal
Equipment
- 1 Cooker cutter approximately 7cm/3"
- 1 Stand Mixer or Hand Mixer
Ingredients
- 120 g Coconut Oil
- 120 ml maple syrup
- ½ tsp Vanilla paste
- pinch of salt
- 280 g gluten-free flour or plain flour
- 1 lemon zested
- ½-1 tbsp Dried lavender flours
Instructions
- Heat the oven to 180 °C.
- Place the coconut oil, maple syrup, vanilla, and salt, in a stand mixer (or a bowl with a hand whisk) and mix until lighter in colour and well blended (about 2-3 minutes)
- With a wooden spoon, mix in the flour, lemon zest and lavender flowers so it comes together as a dough. Pop the dough in the fridge for 10-15 minutes as this helps to roll it out.
- Remove the dough from the fridge and place the dough in between 2 sheets of greaseproof paper and roll out gently until approximately 1/2cm/2/8" thick.
- Cut out using your preferred shape - note that this is a relatively soft dough so the simpler the better. For example I usually use a plain round cutter approximately 7cm/3" wide.
- Place the cut-out shortbreads on baking trays lined with parchment paper.
- Bake in the pre-heated oven for approximately 10-12 minutes until turning slightly golden (but don’t allow to colour too much).
- Leave to rest for 5 mins on the trays before transferring to a wire rack to totally cool.
- These biscuits will keep in a closed tin for approximately 5 days.
Nutrition
Calories: 95kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 1mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 0.4mg