I love lavender; the sweet smell of a French countryside, it’s ability to soothe my thoughts while soaking in a tub, and the endless possibilities of what to do with this beautifully fresh-cut herb.
When using fresh lavender for soaps, scrubs, sachets, or in this case, Honey-Lavender Shortbread (gluten-free), it is best to pick the lavender just before it blossoms. You may dry it in the sun or in a low temperature oven. Drying in the oven makes your house smell divine! I assume some of you have never heard of eating lavender. The first time I ate lavender was at a quaint little French restaurant where they served Lavender Creme Brulee. The first bite was, “Hmm, this is different”. The next bite was “Ooh, I really like this!” And then it was gone. I was nearly licking the ramekin clean!
If you have lavender and you’re interested in using it in your cooking, click here for some great recipe ideas, just note that all recipes may not be gluten-free. When cooking with lavender it is very important to remember that a little goes a long way. You don’t want to end up feeling like you’re eating perfume!
I only used one tablespoon of lavender in this batch of Honey-Lavender Shortbread (gluten-free), and it was just perfect. A hint of lavender is all you need.
Just a hint of lavender in this gluten-free Honey-lavender shortbread makes them simply delicious, especially when half-dipped in luscious dark chocolate.
1 cup Butter (2 cubes softened)
1/2 cup Honey
1 cup Almond Flour
1 cup Tapioca Starch
1/2 cup Potato Starch
1/2 cup Brown Rice Flour (ultra-fine)
1 tablespoon Lavender (dried flower buds)
3.5oz Dark Chocolate Bar (for dipping)
1 tablespoon Coconut Oil (for dipping)
Place butter and honey in mixer with wire attachment and mix until a creamy lite color appears (approximately 3 minutes).
In separate bowl, add all dry ingredients and blend.
Change attachment on mixer to a paddle and slowly add flour to honey-butter mixture. Mix until fully incorporated.
Gently rub dried lavender buds between your finger and thumb softly crush buds. Add to flour mix and mix until just incorporated.
Remove dough from bowl and place on a lightly non-stick sprayed piece of plastic wrap and completely cover. Place in the refrigerator for approximately 30 minutes or until butter has solidified.
Remove dough from plastic wrap and place on a non-stick sprayed tart pan, cookie sheet, or pie plate. mold dough to fit to the edges (lay a sheet of parchment paper over dough to prevent it from sticking to your hands).
Place in a 350 degree oven and bake for 18-22 minutes or until edges turn slightly golden brown. Remove from oven and allow to rest for 5 minutes before slicing. Cut into rectangles, squares, or triangles.
heat a few inched of water in a pan and place a double broiler over the top. Place dark chocolate and coconut oil in double broiler and heat until just melted.
Dip one end of cut shortbread into the dark chocolate and place on parchment paper for drying. Dry chocolate completely before serving.