Lemon + Lavender Almond Shortbread
Life's too short to go without! This Lemon + Lavender Almond Shortbread will be the perfect accompaniment to a cup of earl grey. Ingredients: 220g almond flour (I made mine with whole almonds, hence the darker crumb), 75g melted organic butter, 3 tbsp stevia, zest of 1 lemon, 1 tspn ground lavender buds // Mix together till a crumbly dough forms. Roll in to a cylinder shape and wrap in cling film. Refrigerate for at least 2 hours before cutting 1/4 inch slices. Place on baking paper, bake in preheated oven on 170C for 15 minutes. Let cool before transferring to a wire rack. This is a great wheat, sugar and gluten free recipe.