(REFINED) SUGAR-FREE LAVENDER SHORTBREAD
The ultimate adult cookie. The making of which I’ve dreamed about since the summer, when I harvested all of the glorious english lavender from the garden. We’ve enjoyed vases of it all over the house so far, through the fall and the winter and it was time to say goodbye to some of it to be enjoyed in culinary form…
This recipe is so easy and satisfying to make. I’m especially happy with the discovery of making coconut powdered sugar (refined sugar-free), with a coffee grinder. (Just a few buzzes around and voila! Powder!)
- 2¼ cups of spelt flour
- ½ cup powdered lavender sugar
- 1 cup of unsalted butter
- pinch of sea salt
- Line two cookie sheets with parchment paper and set aside. Preheat your oven to 350 F with the racks in the middle of the oven.
- Using a coffee grinder, buzz 1 tablespoon each of coconut sugar and lavender until you have ½ cup.
- Cream the butter (in a stand mixer using a paddle attachment, or by hand with a wooden spoon), slowly adding the in the lavender powdered sugar, salt and flour. (Alternating.)
- Mixture should resemble pie crust, although a little more moist.
- Chill in the fridge for at least two hours before working with it. (You can freeze it too, for up to 6 months.)
- Let the dough stand for 20 minutes after taking it out of the fridge, roll to a ¼ inch thickness, (dust your work surface and rolling pin with some of the leftover lavender sugar and a bit of spelt flour) and cut using your favourite cutter. You could also roll and slice these or simply cut small rectangles to bake.
- You could brush an egg wash on these and add some coconut sugar granules and buds of dried lavender to the tops, but I like perfectly smooth shortbread, no crunch! Simple is best for me.
- Bake for 8-10 minutes or until golden.
- Let cool for 5-10 minutes before transferring them to a wire rack to cool completely.
- These are lovely with chai tea!