Honey-Lavender Shortbread (gluten-free)

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Serves 18
Prep time 1 hour
Cook time 20 minutes
Total time
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1 hour, 20 minutes
Dietary Gluten-free
Meal type Dessert
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)


Step 1
Creamed Honey Butter
Place butter and honey in mixer with wire attachment and mix until a creamy lite color appears (approximately 3 minutes).
Step 2
In separate bowl, add all dry ingredients and blend.
Step 3
Mixing GF Honey-Lavender Shortbread Dough
Change attachment on mixer to a paddle and slowly add flour to honey-butter mixture. Mix until fully incorporated.
Step 4
Gently rub dried lavender buds between your finger and thumb softly crush buds. Add to flour mix and mix until just incorporated.
Step 5
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.
Step 6
Honey-Lavender Shortbread Dough Oven Ready
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).
Step 7
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.
Step 8
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.
Step 9
Dark Chocolate Dipped Honey-Lavender Shortbread (gf)
Dip one end of cut shortbread into the dark chocolate and place on parchment paper for drying. Dry chocolate completely before serving.