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.
![Fresh Cut Lavender](http://www.glutenfreeyummy.com/wp-content/uploads/2014/06/IMG_2065-440x330.jpg?x78035)
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!
![Lavender](http://www.glutenfreeyummy.com/wp-content/uploads/2014/06/IMG_2130-440x330.jpg?x78035)
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.
![Honey-Lavender Shortbread (gluten-free)](http://www.glutenfreeyummy.com/wp-content/uploads/2014/06/IMG_2091-440x330.jpg?x78035)
Honey-Lavender Shortbread (gluten-free)
Serves | 18 |
Prep time | 1 hour |
Cook time | 20 minutes |
Total time | Warning: A non-numeric value encountered in /srv/users/glutenfreeyummy-com/apps/glutenfreeyummy-com/public/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 1 hour, 20 minutes |
Dietary | Gluten-free |
Meal type | Dessert |
Ingredients
- 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)
Directions
This recipe was shared on the following blogs: PintSizedBaker, FeedingBig, DIYDreamer, RealFoodForager, Moonlight&MasonJars, GFHomemaker, SweetBellaRoos, AllergyFreeAlaska, VegetarianMamma, WeekendRe-Treat, LadyBehindTheCurtain
This sounds lovely, and with the chocolate it reminds me of one of my favorite chocolate bars with dried blueberries and lavender, made by Dagoba. If I make this, maybe I’ll toss in a handful of them as well 🙂
Ooh, yes! Or maybe chop the blueberries and add it to the dark chocolate before dipping. So many options!