First of all, happy Easter!
This recipe is something that I first made for an Easter brunch last year. My best friend offered to host, and so of course my first thought was to bake. Actually, that’s usually my first thought, regardless of occasion! She has a pretty serious gluten allergy, and I love that this challenges me to find new things to bake. I’ve been baking with regular wheat flour since I was a child, but I’m still relatively new to the world of gluten free baking.
While searching for gluten free shortbread I found this beautiful and simple recipe from King Arthur flour. The base shortbread recipe is only 4 ingredients: almond flour, confectioner’s sugar, vanilla extract and butter. Throw everything together in a mixer, chill, slice and bake. Even with a small monkey at home I can get that done. Since I was making this for an Easter brunch, I wanted to go in a more “springy” direction with the flavor, so I opted for lemon and lavender. I would suggest you don’t overdo it with the lavender – it’s a pretty strong flavor and can either end up a little bitter or smelling like Grandma’s soap, neither of which is overly appealing. This is an incredibly versatile recipe that lends itself well to a variety of flavor combinations, and it’s so easy to make that you’d be able to whip up a batch for any event, whatever the season.
The add-ins for this recipe don’t require any additional steps in terms of the actual baking. Just throw them into the mixer with everything else. I added the zest of 1 lemon and 1/2 tbsp of food grade lavender which I had pulsed in a magic mix to grind it slightly, but you could put it in whole if you wanted. Once everything starts to come together, turn it out onto a piece of plastic wrap and squeeze it into a log. Chill for at least an hour to let the butter re-harden, slice into rounds approximately 1/4 inch thick and bake at 350 F for 12-14 minutes, until just starting to brown at the edges. They’ll firm up as they cool, so don’t overbake them thinking that they’re still soft so they’re not done yet. Been there, done that.
Of course, being me, this wasn’t enough work yet. I so love to make things more complicated for myself, just in case everybody else doesn’t think they’re fancy enough. So, once the shortbread had completely cooled, I half-dipped them in melted semi-sweet chocolate. If you choose to melt your chocolate in the microwave, do it in small increments so that you don’t burn it. Let the chocolate harden, and there you have it. The most Easter-y thing I could come up with, completely gluten free, and totally melt in the mouth. OK, so my chocolate isn’t going to be winning any awards any time soon, but unlike many gluten free baked things, these don’t have a weird cardboard-type texture and you won’t find yourself looking for the “real” thing later on to make up for it. So I consider that a win!
Gluten free lemon lavender shortbread
- 1 cup almond flour
- 3 tbsp softened butter
- 3 tbsp confectioner’s sugar
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- zest of 1 lemon
- 1/2 tbsp food-grade lavender, ground or whole, as desired
- Optional – semi-sweet chocolate for coating
- Mix all ingredients in mixer with paddle attachment until a dough starts to form.
- Turn out onto a sheet of plastic wrap and shape into a log
- Wrap and chill for at least 1 hour
- Pre-heat oven to 350 F
- Slice chilled dough into rounds 1/4 inch thick
- Place on lined baking sheet and bake for 12-14 minutes
- Cool for 10 minutes on tray to allow cookies to firm up before transferring to wire rack
- Once completely cool, half dip the cookies into melted chocolate, if using.