Pictured with lemon glaze
Before you start
Preheat oven to 350 degrees Fahrenheit
Grease an 8x8 inch pan
Ingredients
1/4 cup of refined coconut oil
1/4 cup butter
Scant 1/4 cup granulated sugar
1/2 tsp of vanilla extract
2/3 + 1/2 cups of all-purpose flour
Pinch of salt
1 tbs of dried lavender flowers
Preparation
In medium mixing bowl, cream oil, butter, and sugar until light and fluffy. Add the vanilla extract.
Add flour, lavender, and salt. Cut into the creamed butter with pastry knife or fork until the mixture is uniformly crumbly, or pulse in food processor. Be careful not to over mix, as this will make the shortbread chewy.
Fill greased pan with dough and spread evenly.
Using a fork, puncture holes evenly across the entire surface of the dough. Don't puncture the dough all the way through to the bottom of the pan, but about halfway. This ensures that the shortbread doesn't form air bubbles.
Bake for about 25 minutes, or until the edges and bottom of the pan are slightly golden. Allow to cool and cut into 16, 2 x 2-inch squares.
Annalise