Vegan Chamomile & Lemon Shortbread

Aimee/ Wallflower Kitchen

20 Cookies

Ingredients

• ¾ cup + 2 tbsp dairy-free butter
• 1 tsp vanilla paste
• 2 tbsp dried chamomile flowers or contents of 2 chamomile tea bags
• Zest of 1 lemon
• ½ cup coconut sugar
• 2½ cups gluten-free baking flour, sifted
• 1 tbsp corn flour

Instructions

• Cream the vegan butter, vanilla, chamomile, lemon and sugar together. Stir in the flour and corn flour and mix into a dough. Wrap in parchment or wax paper and chill in the fridge for at least 30 minutes to firm up.
• Meanwhile, preheat the oven to 350° F and line a baking tray with parchment paper.
• Once the dough is chilled, roll out to approximately 1/4″ thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
• Leave to cool for at least 10 minutes before serving or decorating.