Health-Boosted Lavender Shortbread

Ingredients

• 1 tsp edible dried lavender flowers

• 45 g coconut sugar (a natural alternative, lower GI)

• 40 g almond flour (for a nutty flavour and healthy fats)

• 80 g unsalted butter, softened (or use ghee for extra richness)

• 1 pinch fine sea salt

• 80 g wholegrain spelt flour (adds fibre and nutrients)

• 50 g plain flour

• 1 Tbsp coconut sugar (for sprinkling)

Method

1. Prepare Lavender Sugar and Almond Flour:

   • Place lavender and 20 g of coconut sugar in a mixing bowl, then grind until fine (20 seconds, high speed).

   • Transfer to a bowl and set aside.

2. Prepare Dough:

   • In the mixing bowl, place the butter, remaining coconut sugar, and salt. Mix on medium speed for 10 seconds until creamy.

   • Add wholegrain spelt flour, plain flour, almond flour, and the reserved lavender sugar. Mix on a lower speed for 20-30 seconds until the mixture begins to come together.

3. Shape and Bake:

   • Line the base of a 20 cm round cake tin with baking paper, then dust lightly with wholegrain spelt flour.

   • Press the dough evenly into the prepared tin. Score into eight segments with a sharp knife, and prick each segment with a fork. Place in the fridge for 15 minutes to firm up.

   • Preheat the oven to 150°C (fan-forced).

4. Bake and Finish:

   • Bake the shortbread for 30 minutes, or until lightly golden.

   • Remove from the oven, sprinkle with the extra coconut sugar for a touch of crunch, and let cool completely before removing from the tin.

Store in an airtight container for up to 5 days – if it lasts that long!

Wholegrain flour brings fibre, almond flour adds healthy fats, and coconut sugar provides a lower-glycemic sweet touch, making this shortbread a balanced treat that’s both satisfying and nourishing.