I get so obsessed with cooking with herbs this time of the year.

I guess it’s partly because I have so many of them. In my garden I grow sage, rosemary, chives and oregano, and I’ve just harvested a ton of rosemary and have it drying in my living room. Later, I’ll strip off the leaves and store them in a mason jar to use over the winter.

I’ll have a rosemary recipe for you later in the week, but today is dedicated to lavender.

I love lavender. I’ll often have it burning in a diffuser in my home, or I’ll use it in my bath. It’s incredibly calming.

You have to be careful using it in cooking and baking, though. It’s perfume can quickly overwhelm everything.

In this particular case, I’ve paired it with lemon. The brightness of the lemon nicely offsets the floral lavender.

And yes, this is a recipe I’m working on for the cookbook. 🙂

For more recipes featuring aquafaba, check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water).

Lavender Lemon Shortbread [Vegan]

Ingredients:

1/2 cup vegan butter

2 tbsp aquafaba

4 tbsp sugar (divided)

zest of 1 lemon

2 tsp vanilla

1 tsp dried lavender (divided)

1 1/4 cups flour

Method:

In the bowl of your stand mixer, fitted with the paddle attachment, place the butter, aquafaba, vanilla and 2 tbsp of sugar. Slowly start mixing, and once it is more incorporated, turn up the speed to medium for a couple minutes. Take the lavender and crush it a little in a mortar and pestle. Add the flour, lemon zest and 1/2 tsp of lavender to the mixer and slowly begin to incorporate the dry ingredients into the wet. Once the dough is mixed, pull out a large sheet of plastic wrap and lay it on the counter. Pull the ball of dough out of the mixer, and form it into a log. Place the log on the piece of plastic wrap and roll it a little to make it even. Wrap it up tightly, twisting the ends, and then put it into the fridge for at least an hour to rest. Meanwhile, mix the remaining 1/2 tsp of crushed lavender together with the remaining 2 tbsp of sugar. Remove the cookie log from the fridge, and unwrap. Slice into 1/2″ medallions, and place on a cookie sheet. Sprinkle with the lavender/sugar mixture, then bake in a pre-heated 350 degree oven for about 9-10 minutes. Remove to a wire rack to cool.

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