Lavender Shortbread Biscuits – Vegan version

by Lou Robbie

Beautiful calming lavender, the scent is so distinctive, even the bees can’t resist it. I have a huge lavender bush in my small front garden. It has grown so much in the last 3 years. I just love how natural it is and how much the bees adore it. This is my first time baking with its pretty purple buds and it won’t be my last.

These shortbread biscuits are delicious, yes they taste floral but thats the point. If you are not swayed by the lavender just use the zest of a full lemon or orange in its place.

We hope you try them, they are the perfect tea time sweet treat. Browse our baking aisle for the organic dry ingredients.

Lou 🙂

Ingredients: Makes 18

  • 175g soft vegan butter
  • 2 tbsp fresh, unsprayed, finely chopped lavender flowers (pick them off the stems to measure)
  • 100g caster sugar
  • 250g plain flour
  • Sprinkle of brown sugar

Method:

Step 1: Line an 8in x 8in baking tin with parchment paper. 

Step 2: Beat the butter and lavender together first to get the best flavour from the lavender. Beat in the sugar then mix in the flour to form a dough ball. 

Step 3: Gently press the dough into the prepared tin, use an extra square of parchment paper to smooth out the dough with your hands, get it right into the corners.  Remove the extra parchment paper and discard.

Step 4: Use a butter knife to mark the dough into 18 biscuits, cutting right to the bottom of the tin, see the photos.  Prick with a fork and sprinkle with brown sugar. Put the tin in the fridge to firm up for 1 hour. 

Step 5: Preheat the oven 170ºC. Bake the shortbread for 20-25 minutes until pale brown.

Let them cool completely then cut again along the lines to separate and enjoy with big mugs of tea. 

Easy Spelt Bread

by Lou Robbie

This is such an easy spelt soda bread. And that makes it easier, is if you buy Dunany Organic Spelt flour their recipe is on the back of the packet. I’ve followed their recipe here and modified it slightly, it makes 2 delicious loaves.

Spelt bread is a great choice it’s more digestible than most wheat breads and it can help improve the immune system, lower blood sugar, and reduce bad cholesterol levels. This is a fantastic Irish product from the east coast that makes beautiful home baked bread. We love ours with real butter, jam and a mug of tea.

How do you like yours? Let us know in the comments, we love to hear from you.

This recipe calls for buttermilk. I don’t buy it, I make my own sour milk with milk and vinegar see the recipe below.

Lou 🙂

Recipe credit goes to The Workmans @dunanyflour – thank you for making it so easy to use your fantastic flour.

Ingredients: makes 2 loaves

Method:

Step 1: Preheat the oven 200ºC and line 2 loaf tins with non-stick paper liners or grease really well to prevent sticking.

Step 2: Measure the spelt flour, salt and brown sugar into a mixing bowl. Sieve in the bread soda. Mix well, I like to use a whisk.

Step 3: Measure the buttermilk into a jug along with the water. Crack in the egg and mix well with a fork.

Step 4: Pour the wet ingredients into the mixing bowl and stir to combine. Divide between each loaf tin, smooth to make even. Sprinkle with mixed seeds.

Step 5: Bake for 15 minutes, then turn the oven down to 180ºC and bake for a further 30 minutes until fully baked.

*To make your own buttermilk, simple mix the milk and vinegar together, it sours the milk immediately, and continue from step 2.