These vegan lavender cookies are very delicious and extremely easy to make. You roll the dough into a log, you refrigerate it and you cut some thin rectangle cookies. You don’t need a cookie cutter to make this recipe, a sharp knife does the job. For this recipe I used one part sugar, two parts margarine and three parts flour and I also used dried lavender flowers and vanilla extract for flavor. These cookies are rich and flavorful and they simply melt in your mouth.

The recipe:

www.vespresso.cooking/en/vegan-lavender-shortbread-cookies

Step 1: Prepare the Ingredients

Ingredients (for 20 cookies):

1/2 cup (115g) margarine at room temperature (you can also use coconut oil)
1 cup (130g) all-purpose white flour
1/4 cup (30g) powdered sugar
1/2 tsp vanilla extract
1/2 tsp dried culinary lavender flowers
1/8 tsp sea salt

Tools:

a small bowl
a large bowl
a flour sifter
a sharp knife
a spatula (or an electric mixer)
a cutting board
cling film

Abbreviations:

tsp = teaspoon
Tbsp = tablespoon

Step 2: Chop the Lavender and Cream the Margarine

Preheat oven to 350°F / 180°C (gas mark 4) and prepare a cookie tray. Line the tray with parchment paper.

In a small bowl sift together the flour and salt.

Place the dried lavender flowers on a cutting board and chop them finely.

In a large bowl or in the bowl of the electric mixer beat the margarine until smooth and creamy (about 1 minute).

For this step you can use an electric mixer or you can mix the ingredients by hand, using a spatula.

Step 3: Add the Dry Ingredients

Add the powdered sugar to the large bowl and beat until smooth and creamy. I like to sift my powdered sugar before adding it to the bowl.

Add the vanilla extract and the chopped lavender flowers and mix until combined.

Add the sifted flour and salt and mix by hand until just combined.

Step 4: Form a Log

At this point the mixture should resemble to wet sand. Continue mixing with your fingers until you form a ball of dough.

Place the dough between two cling film rectangles and shape it into a log. Press gently on the top with a cookie sheet to flatten the log slightly, then turn the log on its side and press again. Begin smoothing the sides of the log with your fingers until the sides are as flat an possible.

If you want square-shaped cookies, the log should have about 5x5 cm in section and if you want rectangle-shaped cookies, the log should have about 4X6 cm in section.

Place the log in the freezer for 15 minutes. The dough could be stored in the freezer for up to one month.

Step 5: Cut the Cookies

Remove the log from the freezer and discard the cling film.

Flour the working surface. Trim the rounded edges of the log.

With superficial slits, divide the log into 5mm-thick cookies. This step is optional but it's a guideline that ensures that my cookies have the same thickness. After I'm pleased with the superficial slits (which will dictate the final thickness of the cookies) I begin cutting the biscuits all the way through.

Step 6: Refrigerate and Bake the Cookies

Place the shortbread cookies on the parchment paper-lined tray making sure you space the cookies at least 5 cm apart. Place the tray in the refrigerator for 15 minutes. This step will allow the cookies to maintain their shape in the oven.

Remove the tray from the refrigerator and place it in the preheated oven. Bake the shortbread cookies for 13 - 14 minutes. They are ready when they are still pale but the bottom turns golden brown. Let them cool on the baking sheet for 3 minutes before transferring to wire cooling rack to cool completely.

Step 7: Enjoy!

Store the cookies in an airtight container at room temperature for up to 1 week.

Note:

For this recipe I used margarine. You can also use vegan butter or solidified coconut oil, refined or unrefined (unrefined coconut oil will give the cookies a subtle coconut flavor)
Make sure you use culinary (edible) lavender. It can be purchased on-line or at spice shops.