- ⅓ cup white sugar
- 2 tbsp. Sacred Mountain lavender florets
- ⅓ cup brown sugar
- 1½ cups lour
- ½ cup rice flour
- ¾ tsp. salt
- 1 cup butter
- 1 tsp. vanilla
- 1 tsp. lemon juice
Sea salt and coarse coffee sugar
Preheat oven to 325F or 300F Convection.
Place white sugar and lavender into work bowl of food processor. Process until lavender is very fine.
Add remaining sugar, flours and salt to bowl, pulse to mix.
Add butter and pulse. Add vanilla and lemon juice, pulse until mixture becomes a coarse meal. Scrape down sides of bowl with spatula.
Press walnut sized balls of dough into floured shortbread mold, bang out onto parchment covered cookie sheet. Repeat.
OR Press or roll dough 1/2 inch thick, and cut into 2×2” squares. Place on parchment covered cookie sheet.
Sprinkle top of shortbreads with sea salt and coffee sugar.
Bake for 20-25 minutes or until slightly golden around edges.
Makes about 2 dozen shortbreads.
Recipe by Hilary Guild