Lavender Lemon Vegan Shortbread.

Edibles Lavender Lemon Vegan Shortbread


Ingredients

  • Powdered sugar – 80 g
  • Coconut oil – 100 g
  • Salt – 3.75 g
  • Lavender – 2 g
  • All purpose flour – 165 g
  • Tender Jel by Tate&Lyle – 18 g
  • Water – Optional
  • Course sugar sprinkles
  • Lemon Extract
  • SOR-Mate by J&K Ingredients – 0.4 g
  • Baking Powder – 2.16 g
  • Lemon zest – 1 lemon
  • Water – 30 g
  • THC oil, Sativa 11.1 mg/mL – 1.126 mL

Method

  1. In a bowl, mix together the flour, lavender buds, lemon zest, Tender Jel, salt, baking powder and SOR-Mate. Set aside.
  2. Cream the coconut oil and powdered sugar with a paddle until it is fluffy. Add in the lemon extract and the THC oil.
  3. Add in the flour mixture and beat it on low speed until it is all incorporated. Add water if necessary to make a cohesive dough.
  4. On a lightly floured surface, roll dough into a 10-inch-long. wrap log in plastic wrap or waxed paper. Chill for 2 to 24 hr or until firm.
  5. Preheat oven to 350 °F. Divide it into 10 dough balls. Use a rolling pin to flatten each shortbread.
  6. Sprinkle the top of each flattened cookie with sugar sparkles. Bake in preheated oven about 10 mins, or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Frosting

  1. Combine 1 tbsp coconut oil, 1/c C confectioner’s sugar and 1 tbsp water. Beat with a wooden spoon until smooth. If necessary. stir in additional milk until desired spreading consistency is achieved.
  2. Spread frosting on tops of cookies, or fill and sandwich cookies. If desired, garnish with additional lavender buds and thin strips of lemon peel.
  3. Place in single layer in an airtight container or package it.

Yields 10 servings at 1.25mg THC per shortbread. Shelf stable for 30 days or freeze unfrosted cookies for up to 3 months,