This 4-ingredient vegan lavender shortbread recipe is so easy to make! It’s a classic take on the crumbly, buttery shortbread but with hints of lavender. Perfect with a cup of tea.
It doesn’t any fancy equipment. I even went without the rolling pin for a rustic shortbread look.
- 150g plain flour
- 100g sunflower or any dairy-free spread
- 50g caster sugar + extra for dusting
- ½ teaspoon of dried English lavender flowers
How to make
- Cream the butter and sugar in a bowl and then add the lavender flowers.
- Fold in the flour with the wooden spoon. Be careful not to over mix it, as you will overwork the gluten and lose the crumbly texture.
- Once the mixture starts to come together, using your hands, make it into a ball and place on a flat surface.
- You now have two options:
For neat shortbread: Roll out the dough so it’s 1cm thick. Using your biscuit cutter of choice, stamp out your shortbread and place on to a baking tin.
For rustic shortbread: Use your hands and press it into a tin.
- Using a fork, poke some holes in to each shortbread, any way you like and then place in the fridge for 20 minutes.
- Once chilled, take them out of the fridge and sprinkle with some extra caster sugar.
- In a pre-heated oven gas mark 3 / 170°C, pop the shortbread in and bake for 12-15 minutes or until slightly golden at the edges.
- Transfer to a cooling rack and then enjoy!