Lemon Lavender Shortbread Cookies

• Vegan

• Produce

  • 1/2 tsp Lavender flowers
  • 2 Lemons, zest of

• Refrigerated

  • 3 tbsp Non-dairy milk

• Baking & Spices

  • 165 g All-purpose flour
  • 1 Granulated sugar, light
  • 40 g Powdered sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 100 g Coconut oil, hard

Found on avirtualvegan.com

Description

Ingredients

• 40g powdered sugar
• 100g hard coconut oil (refined or unrefined if you dont mind a slight hint of coconut)
• 1/4 to 1/2 teaspoon salt (see recipe note)
• 1/2 teaspoon lavender flowers
• 165g all purpose flour (plain flour in the UK)
• finely grated zest of 2 lemons
• Up to 3 tablespoons non-dairy milk
• light granulated sugar for sprinkling

Directions

• Preheat oven to 350°F and get a cookie sheet ready. If your sheet has a tendency to stick then line it with parchment paper or a silicone mat .
• Combine the powdered sugar, salt and the coconut oil in a bowl. Use a fork to mash together very, very well until you can no longer see any powdered sugar and its light and fluffy.
• Add the lavender flowers, zest of the lemons and stir well.
• Sieve in the flour and mix by hand until everything is combined. I start by mashing in the flour with a fork then stir together with a spoon at the end a bit. Do not over mix or use electric beaters here.Too much mixing will affect the texture of the finished shortbread.
• Add the milk only if you need to to bring the dough together. It should be slightly crumbly but hold together if you squeeze it together in your hand. The drier you can get away with keeping the dough, the better the texture of your shortbread, I did not need to use any milk at all but if you do, add it very, very gradually.
• Lightly dust a surface with flour and shape your dough into a ball. Roll out to about 3 - 4 mm thick then use a cookie cutter or mason jar lid to cut into shapes.
• Place gently on the prepared cookie sheet.
• Sprinkle with a little granulated sugar and press into the tops of the cookies very gently with your fingers.
• Bake for 10 - 12 minutes.They will start turning a little golden around the edges when done.
• Keep an eye on them in the last few minutes as they can turn from ok to overdone very quickly. They will still feel slightly soft in the middle when done but will firm up as they cool.
• Place them on a cooling rack to cool.
• Unlike some cookies these are best eaten when completely cooled so be patient!