Honey-Lavender Shortbread (gluten-free)
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| 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 |
Just a hint of lavender in this gluten-free Honey-lavender shortbread makes them simply delicious, especially when half-dipped in luscious dark chocolate.
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
| Step 1 | |
 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 | |
 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 | |
 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 | |
 Dip one end of cut shortbread into the dark chocolate and place on parchment paper for drying. Dry chocolate completely before serving. | |
