September 14, 2008
Lavender shortbread would be a nice treat to serve with tea.
1 cup Earth Balance margarine, softened
1/2 cup powdered sugar
1-2 teaspoons rose water (available at Indian groceries)
1 1/2 tablespoons dried culinary lavender (lavender for non-culinary uses may have been chemically treated)
2 cups all-purpose flour
Preheat oven to 325 F (163 C).
Cream together the margarine, sugar, lavender and rose water in an electric mixer until very soft and fluffy.
Mix in the flour by hand with a wooden spoon or rubber spatula. If needed, use your hands to work the dough, but do not overmix. The dough should be very soft but not overly sticky.
If Making Free-Form Rounds
Divide the dough in half, form into flat rounds, cover with plastic wrap and refrigerate for at least an hour.
Roll out the dough on parchment paper into rounds that are 1/4 inch thick and consistent in diameter so that they bake evenly, perhaps between 4 and 8 inches.
Place the parchment paper, dough and all, onto a cookie sheet and bake in the preheated oven for 15 to 18 minutes, until golden around the edges.
When the shortbread comes out of the oven, lightly score the tops of the shortbread with a spatula or the back of a long knife. When the bread cools, it will harden enough to break easily along these lines. Allow the shortbread to cool completely before serving.
If Using Springform Pans
Divide dough between greased springform pans.
Pat the dough down to distribute it evenly. Make sure it is no more than 1/4 inch thick. To test for thickness, insert a butter knife into the dough vertically and remove.
If desired, further smooth the shortbread round by greasing the back of a spoon and pressing the dough lightly, especially at the edges. Be gentle, or you could accidently tear the dough. (If you do, simply press it back together.)
Carefully place plastic wrap over the surface of the dough so no part is exposed to air and refrigerate it for at least an hour. The dough should feel firm once fully chilled.
Remove the plastic wrap and put the pans of dough into the preheated oven. Bake for 15-18 minutes or until golden brown around the edges.
When the shortbread comes out of the oven, remove the rings, and lightly score the tops of the shortbread with a spatula or the back of a long knife. When the bread cools, it will harden enough to break easily along these lines. Allow the shortbread to cool completely before serving.
- Substitute lime juice for the rose water.
- Use minced crystallized ginger in place of the lavender.
Recipe courtesy of Lauren Ulm, author of Vegan Yum Yum.
For even more vegetarian recipes, check out VegRecipes.org.