Lemon Lavender Shortbreads

Nothing quite says ‘spring’ like some baked goods topped with edible flowers! These dainty little shortbreads are scented with lemon zest and dried lavender, making them perfect for a high tea or spring picnic. I had violas growing for the first time and just had to use them in my cooking to celebrate their beauty and edibility. Crunchy, melt-in-your-mouth shortbreads were the ultimate answer! These little beauties are vegan, as well as being free of gluten + refined sugar, of course! I hope you enjoy this little craft project as much as I did!

1 cup + 2 tbsp. almond meal

1 cup + 2 tbsp. brown rice flour

½ tsp. salt

2 tsp. lemon zest, finely grated (optional)

1 tsp. dried lavender (optional)

2 tbsp. macadamia oil

½ cup maple syrup

1 tsp. vanilla extract

1 egg white OR 1 tbsp. macadamia oil

12-24 edible flowers, depending on biscuit size (I used fresh violas, dried rose petals, lavender + chamomile)

1.     Preheat the oven to 170C and line an oven tray with baking paper.

2.     In a large bowl combine the almond meal, brown rice flour, salt, lemon zest and lavender. Stir to combine. Add the macadamia oil, maple syrup and vanilla and mix until the dough comes together. Roll it into a ball and wrap it in glad wrap. Place into the freezer for an hour to firm up.

3.     Place a piece of baking paper on the bench top and dust it with brown rice flour. Flatten the cookie dough into a disk on the baking paper with your palm. Dust more flour over the top and then use a rolling pin to roll the dough out evenly until it is about 1cm thick.

4.     Use a round cookie cutter (or the rim of a glass) to cut about 12-24 cookies, depending on the size of your cutter. You will have to re-bunch and re-roll the dough to use it all.

5.     Transfer the cookies onto the lined baking tray. Use the whisked egg white OR more macadamia oil to brush over the top of each cookie. Then, gently press the edible flowers into the top.

6.     Bake in the oven for about 15-20 minutes or until firm and lightly golden. Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Note: These cookies are best eaten once completely cooled and on the same day they are baked.