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Gluten Free Chocolate Lavender Shortbread
Gluten Free Chocolate Lavender Shortbread – deliciously light and melt-in-the-mouth gluten-free cookies made with cornstarch and covered with chocolate and edible lavender.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 18
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.
