Gluten Free Lavender Shortbread Cookies
Melt-in-your-mouth gluten free lavender shortbread cookies are made with plenty of butter and infused with a bit of fresh or dried lavender.
Servings: 8 cookies
Calories: 96kcal
Ingredients
- ½ unsalted butter at room temperature
- 1 ¼ cups oat flour (140 grams)
- ⅓ cup powdered sugar
- generous pinch of salt optional
- 1-2 tablespoons fresh or dried lavender blossoms chopped
Instructions
- In a large bowl, cream the ½ unsalted butter with the 1 ¼ cups oat flour, ⅓ cup powdered sugar, generous pinch of salt if using, and the 1-2 tablespoons fresh or dried lavender blossoms. The mixture will be crumbly but will come together the longer you beat it.
- Grease an 8-inch baking round and line it with parchment paper or use a shortbread mold. Press the dough into the round (I used parchment paper to help me press and smooth it in). Prick the surface all over with a fork. Place in the fridge to chill for 30 minutes.
- Preheat the oven to 325℉. When the dough is chilled and firm, place it in the oven and bake for about 30 minutes. Remove from the oven and let cool in the pan for 5 minutes, then gently turn it out onto a rack. Gently flip it over and score the top of the shortbread into 8 slices. Then cut the slices, place on a rack to cool, and transfer to a plate when completely cool.
Notes
- What kind of pan? I don't own a shortbread mold (yet?), so I just bake my dough in a greased and lined 8-inch round cake pan. If you have a mold, feel free to use it!
- How to cut the cookies? I like to cut the cookies into 8 equal slices, but I equally enjoy gently breaking up the baked round into rustic pieces, and you'll see in these photos.
- My dough looks crumbly - help! When you are creaming the butter with the oat flour and powdered sugar, it will seem dry and crumbly at first. This is normal! Keep beating; the dough will start coming together. It's especially important to start with room temp/softened butter so that it blends more easily into the flour.
- A finishing touch. Sprinkle the top of the warm shortbread with flaky salt, granulated sugar, or turbinado sugar when it comes out of the oven.
- Double the batch. For more cookies, simply make double the recipe and divide it between 2 pans.
Nutrition
Calories: 96kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 4mg | Potassium: 70mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Calcium: 10mg | Iron: 1mg