• The Dancer's Pantry

.Lavender Infused Honey Plant-Based Shortbread Cookies.

Updated: Aug 3


Excited to share a collaboration I am currently working on with PURE Honey. This is my first recipe using their delicious honey, and for my creation I used the lavender infused raw honey.


This recipe combined with the flavors from the honey make a subtle and delicious shortbread cookie that is perfect for a warm summer's day.

A little bit about PURE Honey:


PURE Honey is a family owned and operated apiary located in Winters, California. Head Beekeeper and owner Henry Harlan, is a dedicated seventh generation farmer from Yolo County. Henry established Henry’s Bullfrog Bees in 2007. In 2009 Henry’s wife Robin created PURE Honey. Soon after their daughter Doneice graduated from Fresno State and came back to work for the family apiary. Together our family and the bees strive to provide the community with the highest quality of local raw honey.


Below you will find the link to Pure Honey's website. I encourage you to support this family owned business and purchase a jar... or 2... or 3... Of their delicious all natural, raw honey.


https://purehoneyca.com


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.Lavender Infused Honey Plant-Based Shortbread Cookies.


Ingredients:


Baking and Spices:

  • 2/3 cup sugar

  • 1 tbsp orange zest

  • 1 tsp dried culinary lavender

  • 1tsp dried culinary rose petals

  • 1 tsp kosher salt

  • 1 3/4 cups flour

  • 2 sticks of vegan brand butter, or 1/2 a cup- room temperature.

  • Recommend: Earth Balance Butter: https://www.earthbalancenatural.com/baking-sticks


Tools needed:

  • Food processor

  • Baking sheet or sheets

  • Parchment paper

  • Cookie cutter

  • Spatula

  • Zester

  • Cling-wrap

  • Cutting board

  • Rolling pin

  • Oven

  • Standing mixer (or bowl and whisk)

To begin pulse the sugar, lavender, and rose petals together for 30-60 seconds in a food processor to grind the petals down.


Pour the sugar and ground petals into the mixer bowl and add the salt, orange zest, and butter. Beat together until combined on the medium speed setting. Use a silicon spatula or spoon to scrape down the sides of the bowl periodically if needed.


Next, on the low speed setting, add the flour until just incorporated. The dough should come together in medium/large pieces.


On a clean surface or cutting board spread a layer of cling wrap. Pour the dough onto the cling wrap, and with your hands, press it into a flat disc. Wrap the dough with the remaining cling wrap and place on a plate. Chill the dough for 15 minutes in the freezer.


Pre-heat the oven to 350.


While the oven is heating, line 1-2 baking sheets with parchment paper. Remove the dough from the fridge, unwrap the cling wrap and remove the dough. On a lightly floured cutting board roll the disk with a lightly floured rolling pin to 1/2 inch thickness. Using your desired cookie cutter shape, press the cookie cutters into the dough and place the cookies onto the baking sheets.

*Gather and reshape the dough, re-roll, and cut again if using larger cookie cutters.


Once your cookies have all been cut, place the baking sheet into the fridge for 10-15 minutes.


When the oven is ready and the cookies are chilled, bake for 14-16 minutes turning the baking sheet at the half way point.


When the cookies have cooked for 12 minutes, remove them from the oven and drizzle with the lavender infused honey.


Continue to bake the cookies for another 3-4 minutes.


Once cookies have baked through, remove them from the oven, place them on a wire cooling rack, and drizzle again with the lavender infused honey.


Allow cookies to cool completely before enjoying!


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