Glenda Thompson 
Lemon Lavender Shortbread is a delightful and aromatic twist on the classic Scottish shortbread cookie. This delicate and buttery treat is infused with the bright, zesty flavor of lemon and the soothing, floral notes of lavender, creating a perfect balance of flavors that is both refreshing and comforting.
This version of the classic Scottish recipe incorporates wholesome ingredients like almond flour and natural sweeteners such as allulose or monk fruit extract, making it a guilt-free indulgence for those managing diabetes.
Lemon Lavender Shortbread makes a great addition to an afternoon tea party, paired with a soothing cup of Earl Grey or herbal lavender tea.
Ingredients
– 2 cups almond flour
– 1/4 cup allulose or monk fruit sweetener
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 large egg yolk
– 1 tbsp lemon zest
– 1 tbsp dried lavender flowers, finely chopped
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 325ยฐF (165ยฐC). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, sweetener, and salt.
3. In a large bowl, beat the softened butter until creamy. Add the egg yolk, lemon zest, chopped lavender flowers, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
5. Place the dough on a piece of parchment paper or plastic wrap. Shape the dough into a log, about 2 inches in diameter. Wrap the log tightly in the parchment paper or plastic wrap and refrigerate for at least 1 hour or until firm.
6. Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 15-18 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Store the Lemon Lavender Shortbread in an airtight container at room temperature for up to 5 days.
