Honey Lavender Shortbread Gluten Free Recipes

Steps:

• Place butter and honey in mixer with wire attachment and mix until a creamy lite color appears (approximately 3 minutes). In separate bowl, add all dry ingredients and blend. Change attachment on mixer to a paddle and slowly add flour to honey-butter mixture. Mix until fully incorporated. Gently rub dried lavender buds between your finger and thumb softly crush buds. Add to flour mix and mix until just incorporated. Remove dough from bowl and place on a lightly non-stick sprayed piece of plastic wrap and completely cover. Place in the refrigerator for approximately 30 minutes or until butter has solidified. Remove dough from plastic wrap and place on a non-stick sprayed tart pan, cookie sheet, or pie plate. mold dough to fit to the edges (lay a sheet of parchment paper over dough to prevent it from sticking to your hands). Place in a 350 degree oven and bake for 18-22 minutes or until edges turn slightly golden brown. Remove from oven and allow to rest for 5 minutes before slicing. Cut into rectangles, squares, or triangles. heat a few inched of water in a pan and place a double broiler over the top. Place dark chocolate and coconut oil in double broiler and heat until just melted. Dip one end of cut shortbread into the dark chocolate and place on parchment paper for drying. Dry chocolate completely before serving.

Steps:

• Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
• Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
• Store in the refrigerator for up to 6 months. Serve at room temperature.

Steps:

• Preheat oven to 300°F
• Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
• Add butter; pulse until coarse crumbs form.
• Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
• Place dough in ungreased 9-inch tart pan with removable bottom.
• Place waxed paper over dough.
• Press to form a smooth even layer in bottom of tart pan.
• Remove waxed paper.
• Pierce dough with a fork, then score top with sharp knife into 12 wedges.
• Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
• Place pan on wire rack.
• Cut through shortbread into wedges.
• While still warm but not hot, remove shortbread from pan to wire rack to cool.
• PREPARE VANILLA GLAZE:.
• Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
• Drizzle vanilla glaze over cooled shortbread.
• OTHER VARIATION:.
• Sprinkle shortbread with confectioners' sugar.