Lavender Matcha Shortbread
Looking for a perfect springtime cookie recipe? This twist on a classic shortbread is flaky, tasty with the perfect amount of sweet!
2 cups soy-free earth balance
1 1/2 cups powdered sugar
4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 tsp dried lavender, ground or finely chopped, plus more for topping
1 1/4 cups powdered sugar
1tsp matcha powder
1 teaspoon fresh lemon juice
Line a 13x9 pan with parchment paper (or foil)
Preheat oven to 350F
Grind 2 tsp dried lavender in a coffee grinder, or with a mortar and pestle. If you don't have either, you can finely chop with a knife. It's fine if there are chunks!
Using an electric mixer, cream together the Earth Balance and powdered sugar until smooth.
In a separate bowl, whisk together the flour, baking powder and salt.
Slowly beat the dry ingredients in the Earth Balance mixture until it is fully combined and there are no lumps or dry flour in the dough.
Spread the dough in the lined pan, patting it so that it is evenly spread across the pan.
Prick the dough with a fork for aeration and even baking.
Bake for 30-35 minutes. The edges should be starting to brown.
Once out of the oven, score the pan to make cutting easier (this means to make shallow cuts along where you plan to cut into bars).
Cool at least 10 minutes in the pan before removing. Remove by gently tugging on the parchment; you should be able to remove in one piece. Cool fully on a wire rack before cutting.
Make glaze by mixing powdered sugar and matcha. Whisk in lemon juice. Slowly add water by the teaspoon while whisking, until your glaze is smooth but not runny. Should very slowly drip off your whisk.
You can apply glaze before or after cutting into squares. You can smooth it on with a spatula, or simply drizzle your whisk over top like a paint splatter.
Place a few dried lavender flowers on each piece.
Store in an airtight container for 2 weeks or in the freezer for 2 months
Danielle Montgomery (recipe)
Tara Porter (photos)