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Gluten Free Chocolate Lavender Shortbread

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.
Course Cookies, Dessert
Keyword baking, cookies, gluten-free, low FODMAP
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 18
Author Manuela Zangara


  • 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


  1. In the bowl of an electric mixer, beat together the sugar, butter, and vanilla extract until fluffy.
  2. Add the egg yolks and beat until incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. When cold, dip halfway through in melted dark chocolate and top with a pinch of edible lavender.