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- Gluten-free Honey Lavender Shortbread (Gluten-Free)
Gluten-free Honey Lavender Shortbread (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
1½ cups almond
¼ cup cornstarch
2 tablespoons dried lavender flowers, chopped
2 tablespoons honey
¼ cup sugar
8 tablespoons butter, cut into 1-tablespoon pieces
½ teaspoon salt
Preheat oven to 350° F.
In a medium bowl, combine honey, sugar, and butter with a mixer or spoon.
In a separate bowl, sift together flour, cornstarch, lavender and salt. Add to butter mixture and stir until you have soft dough.
Transfer dough to a dusted cutting board, roll into a ball and wrap in plastic. Chill for 30 minutes.
Roll out chilled dough about ¼-inch thick and score into rectangles. Bake on a greased cookie sheet for 15-20 minutes until golden brown. Cool to room temperature and serve.
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