With Valentine’s Day upon us it’s time to bake appropriate romantic themed goodies.
We’ve got a fabulous lavender farm and shop nearby and I have been thinking of using lavender as a flavour for quite a while. Since lavender has such a potent aroma and flavour a little goes a long way, and it is nicely reined in by the sweet perfumed scent of fresh vanilla. The end result is a rather sophisticated, elegant cookie.
Note: normal dried lavender is fine to use as long as it hasn’t been sprayed with any pesticides or chemicals – be sure to ask your supplier.
Lavender and Vanilla Shortbread (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 12 large cookies, or 20 small
- 225g plain flour
- 75g golden caster sugar
- 1 tsp dried lavender
- 150g dairy-free margarine (I used Pure sunflower)
- 1 vanilla pod, seeds scraped out
- 50g granulated sugar, to sprinkle
- Preheat the oven to 180 degrees centigrade
- Line a baking sheet with parchment
- In a food processor briefly whizz together the sugar, vanilla seeds and lavender.
- Sift the flour into a bowl and stir in the sugar and vanilla
- Add the dairy-free spread and rub in with fingers. Once it starts to combine, bring together to form a soft dough.
- On a lightly floured surface, roll out the dough to 1cm thickness.
- Cut into even sized shapes – rectangles look rather elegant
- Place on the lined baking sheet and bake for 15 minutes. Then turn the baking sheet round and bake for another 10 minutes.
- Once the shortbread is golden brown remove from oven. Leaving it on the baking sheet, dust with the granulated sugar. Cool on the baking sheet.