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September 8, 2021

Lavender Shortbread Cookies with Dried Flowers 

Recipe

Prep Time: 15 – 40 minutes

Cook Time: 12 – 14 minutes

Serving Size: 20 

 

Ingredients:

 

1/3 Cup Psyllium Husk – Avafina Organics

2 ½ Cup Whole Almond Flour – Avafina Organics

3 Large Egg (Whites) – McGillvary Farm Fresh Eggs

1 Cup Unsalted Butter – cut into cubes at room temperature

1 ½ Tsp Pink Salt

½ Tsp Cream of Tartar

2/3 Cup Honey – Bee Kind Lavender Infused Honey

4 Cups Powdered Sugar  

Freeze Dried Fruits – Origo Freeze-dried variety pack

Dried Edible Flowers – Sky Harvest 

Dried lavender roughly ground

Sliced / Candied Almonds – Avafina Organics 

 

 Directions:

 

STEP 1

 

In a medium bowl, whisk psyllium husk, almond flour and salt to combine and set aside. 

 

STEP 2

 

In a medium mixing bowl, add butter, honey and dried lavender and using an electric mixer on medium-high, beat the ingredients until fluffy and very pale, approximately 5 minutes.  

 

STEP 3

 

Carefully add dry ingredients into the bowl and whisk on low until thoroughly combined. Chill for a minimum of 30 minutes.

 

STEP 4

 

Preheat the oven to 350 degrees. Line parchment paper on a baking sheet and set it aside.

 

STEP 5

 

In a large mixing bowl, whisk egg whites, powdered sugar and cream of tartar until thoroughly combine as a thick paste. Chill until shortbread cookies have cooled. 

 

STEP 6

 

Using two lightly floured parchment paper, roll out the dough until approximately 1/8” thick. Then, using your desired cookie cutter, cut out the shapes (we like the typical round shapes!) and rerolling the scraps until fully utilized. 

 

STEP 7 

 

Gently place the dough on the baking sheet and bake for 12 – 14 minutes or until golden brown. 

 

STEP 8

 

Carefully place parchment with cookies on a wire rack to let cool. 

 

STEP 9 

 

Remove glaze from the fridge, dip each cookie, and place them on a wire rack with the baking tray underneath to catch the excess. 

 

STEP 10 

 

Decorate with freeze-dried fruit, dried flowers, ground lavender pieces and sliced almonds as the glaze thickens up. Serve with a glass of hot tea!

 

RECIPE NOTES: 

 

These shortbread cookies are delightful with a hint of lavender with the buttery and delicate dried flowers on top! Take your cookie plate to a whole new level by adding freeze-dried fruit for the little ones, nuts and seeds for an added nutrient pack or even pretty dried flower with a drizzle of honey for the high tea ladies! Easy to share and personalize with the toppings. 

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