Sunday, 18 March 2012

• Lavender & Meyer Lemon Shortbread ...A Vegan Variation!

  

  This is a REALLY easy recipe! I always encourage my friends to use organic whenever possible, but I do understand it's a little difficult at times so if you can omit with organic, go for it!

  Ingredients:

  • 1 cup AP flour (All Purpose)
  • 1/2 cup sweetened butter OR Earth Balance Butter
  • 1/2 cup vanilla infused sugar (add a vanilla pod to a container of sugar for a few days) 
  • 1/4 tsp vanilla extract (try using the really good stuff. The popular stuff contains corn syrup, which I try to avoid as much as possible)
  • 1 Tablespoon dried lavender (French lavender) 
  • 1 Tablespoon of lemon zest (If you can't find Meyer lemons, no worries)

  Directions:

  1. Combine and cream butter, sugar, lemon zest, vanilla and lavender. Add in your flour last. 
  2. At 350 cook until the sides are golden. I use muffin tins, but you can use the small ones, ceramic pie holders, etc. Just make sure your sides are golden.
  3. Shortbread takes longer to cook than cookies or cupcakes. So start out at 20 minutes unless you are using mini muffin tins, then start out at 10-12.

  I've made this recipe with regular and Earth Balance soy pressed buttery spread. That's why I recommend it as a fantastic vegan variation.

  Have you ever made a vegan shortbread before? Do you have a favorite vegan recipe?

  • 5:20 PM
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