Lavender Shortbread
makes approximately six 4 1/2-inch rounds
If you want to increase the lavender flavor in this recipe, let the lavender sit in the powdered sugar for a day or two before making this recipe. You can either make free-form rounds, or use springform pans to shape your shortbread.Read more about this recipe at VeganYumYum.
1 cup Earth Balance margarine, softened
1/2 cup powdered sugar
1-2 teaspoon rosewater
1 1/2 tablespoon dried culinary lavender
2 cups all-purpose flour
prep: 30 minutes
total: 50 minutes
standing mixer
rubber spatula
plastic wrap
parchment paper
cookie sheets
parchment paper
springform pans (optional)
1. Preheat oven to 325F.
2. Cream margarine, sugar, lavender, and rose water together in an electric mixer until very soft and fluffy. Mix in flour by hand with a wooden spoon or rubber spatula. If needed, use your hands to work the dough but do not overmix. The dough should be very soft but not overly sticky.
If making free-form rounds:
3. Divide dough in half, form into flat rounds, cover with plastic wrap and refrigerate for at least an hour. Roll out dough on parchment paper into rounds that are 1/4-inch thick. It doesn’t really matter how large they are in diameter, just make them all consistent so they bake evenly. I recommend between 4-8 inches.
4. Place the parchment paper, dough and all, on cookie sheet and bake for 15-18 minutes, until golden around the edges. Allow to cool completely before serving.
If using springform pans:
3. Divide dough between greased springform pans. Pat down on the dough to evenly distribute it. Make sure it is no more than 1/4-inch thick. To test for thickness, insert a butter knife into the dough vertically and remove -- just like checking your oil in your car. You can further smooth your shortbread round by greasing the back of a spoon and pressing lightly on the dough. This is great for evening out the edges. Be gentle here, or you could accidentally tear the dough. If you do, simply press it back together.
4. Carefully place plastic wrap over the surface of the dough (so no part is exposed to air) and refrigerate for at least an hour. Dough should feel firm once fully chilled.
5. Simply remove the plastic wrap and place directly in your preheated oven and bake for 15-18 minutes or until golden brown around the edges.
6. When the shortbread comes out of the oven, remove the rings and lightly use a spatula or the back of a long knife to score the tops of the shortbread. Once the bread cools, it will become harder and crispier and will easily break along these lines. Allow to cool completely before serving.
2. Cream margarine, sugar, lavender, and rose water together in an electric mixer until very soft and fluffy. Mix in flour by hand with a wooden spoon or rubber spatula. If needed, use your hands to work the dough but do not overmix. The dough should be very soft but not overly sticky.
If making free-form rounds:
3. Divide dough in half, form into flat rounds, cover with plastic wrap and refrigerate for at least an hour. Roll out dough on parchment paper into rounds that are 1/4-inch thick. It doesn’t really matter how large they are in diameter, just make them all consistent so they bake evenly. I recommend between 4-8 inches.
4. Place the parchment paper, dough and all, on cookie sheet and bake for 15-18 minutes, until golden around the edges. Allow to cool completely before serving.
If using springform pans:
3. Divide dough between greased springform pans. Pat down on the dough to evenly distribute it. Make sure it is no more than 1/4-inch thick. To test for thickness, insert a butter knife into the dough vertically and remove -- just like checking your oil in your car. You can further smooth your shortbread round by greasing the back of a spoon and pressing lightly on the dough. This is great for evening out the edges. Be gentle here, or you could accidentally tear the dough. If you do, simply press it back together.
4. Carefully place plastic wrap over the surface of the dough (so no part is exposed to air) and refrigerate for at least an hour. Dough should feel firm once fully chilled.
5. Simply remove the plastic wrap and place directly in your preheated oven and bake for 15-18 minutes or until golden brown around the edges.
6. When the shortbread comes out of the oven, remove the rings and lightly use a spatula or the back of a long knife to score the tops of the shortbread. Once the bread cools, it will become harder and crispier and will easily break along these lines. Allow to cool completely before serving.
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