Even though it’s summer here in Australia, I still like to bake at Christmas time. I especially like to bake cookies, but being Low Fodmap and lactose intolerant has made things a bit harder for me, especially since I absolutely LOVE shortbread.
Well, these Gluten Free Chocolate Lavender Shortbread are the answer to my cravings.
These cookies are deliciously light and they literally melt in your mouth when you eat them, just like good shortbread should.
I made them with gluten-free (low fodmap) flour, but if you don’t have any dietary restriction, feel free to use normal plain flour.
I also love the fact that they are half dipped in dark chocolate and then topped with a sprinkle of edible lavender. The hint of lavender adds an extra layer of taste and it transforms a simple cookie into a more sophisticated sensorial experience. These also make the perfect edible Christmas gift for friends and family!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
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Gluten Free Chocolate Lavender Shortbread
Ingredients
- 150 gms – 1 ¼ cups cornstarch
- 100 gms – ¾ cup plain flour I used low fodmap and gluten-free
- 80 gms – 1/3 cup + 1 tbsp granulated sugar
- 100 gms – ½ cup butter at room temperature I used vegetable spread
- 2 egg yolks
- 1 tsp baking powder
- ½ tsp vanilla extract
- Dark chocolate melted
- Edible lavender
Instructions
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In the bowl of an electric mixer, beat together the sugar, butter, and vanilla extract until fluffy.
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Add the egg yolks and beat until incorporated.
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Sift the cornstarch and plain flour into the bowl and gently fold it in with a spatula. Then knead by hand, and make into a ball.
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Roll it into a 0.5 cm (0.2 inches) thick sheet. Cut out rounds of about 5 cm (2 inches) in diameter and put them on a tray lined with baking paper.
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Bake in a pre-heated oven at 180°C – 355°F for 8 minutes. Then remove from the oven and let them cool down for 2 minutes before removing them from the tray and transferring them to a wire rack to cool down completely.
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When cold, dip halfway through in melted dark chocolate and top with a pinch of edible lavender.
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100 gms – ¾ cup plain flour I used low fodmap and gluten-free
OK. BUT…
WHICH gluten-free flour? Is it a mix? Is it one type? A few types?
Hi Monika. I am not sure where you live, but here in Australia we have a specific flour that is low fodmap certified (but NOT gluten-free) and then we have “plain gluten-free flours” (which are pre-mixed and usually made with maize and rice starches etc.). If you are just following a gluten-free diet, any plain gluten-free flour mix (the one you regularly use) is fine for this recipe. If you are following a low fodmap diet, you need to either use the low fodmap certified flour or a gluten-free flour mix that doesn’t contain high fodmap ingredients like soy or besan/chickpea flours.
I hope that helps. 🙂
I love this. I will be making it on weekend!