A few years ago when Bob and I lived in the Shuswap, we would visit a café in Armstrong that had great tea and excellent shortbread lavender cookies. They were a unique treat! I really like shortbread, but tend to avoid wheat, so have found a way to make these shortbread cookies with almond flour. Try them out and see what you think!
2 cups Almond Flour
1/3 cup stevia or sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 tablespoons lavender flowers (I got mine at Bulk Barn)
Mix these all together with a whisk to be sure they are blended.
1/4 cup plus 2 Tablespoons butter, melted
1 tsp Vanilla
Juice of 1 lemon (about 5 tsps)
a bit of lemon zest
Mix all these wet ingredients together in a separate bowl.
Pour the wet ingredients into a well in the dry ingredients and mix well, so it forms a nice dough. Form the dough into an even roll on wax paper, wrap and put into the freezer for about 45 minutes (till good and firm).
Preheat the oven to 350F. Cut the dough into 24 pieces and place on a greased cookie sheet (I use silicone on a cookie sheet). Bake for 15 minutes. Enjoy the delicious aroma of lavender and lemon!