Comments on: Lemon Lavender Shortbread Cookies

By: Debbie

Debbie — Tue, 08 Jun 2021 21:07:13 +0000

Made these for my colleagues and they all loved it! Though this was quite hard to make compared to many of the non-vegan shortbread recipes I have tried. I know this was mainly because of the use of hardened coconut oil, it meant the dough softened a lot quicker than recipes that used butter (I think because of the heat from working with hands). It wasn't a huge hurdle, I just had to work quickly. Thank you for the lovely recipe!

By: Ruby

Ruby — Wed, 13 Jan 2021 17:45:45 +0000

Best vegan AND non-vegan shortbread recipe out there! I love playing around with the flavors, like balsam fir and orange. I will have to say that trying to roll the dough out can be a crumbly mess, what I recommend is pressing out the dough with your hands to flatten it and then smoothing that out with a rolling pin for a neater look.

By: Kristin

Kristin — Tue, 25 Aug 2020 17:28:13 +0000

Love these cookies! I made a few adjustments including adding juice from 1/2 a lemon, 1 tablespoon of earth balance butter and about 2 tablespoons of dried lavender flowers and leaves. Giving 4 stars because there are very few cookies in the world that I feel are perfect. These are definitely worth a try!

By: Mandy

Mandy — Thu, 21 May 2020 03:33:59 +0000

These are amazing! I ended up having to use the milk and a tad more to get the dough to come together but turned out great! I shared this recipe in my Instagram acct @veganista_fuerst ? so good!

By: Emily

Emily — Mon, 13 Jan 2020 22:02:59 +0000

Amazing recipe! I was so worried it would be too dry and crumbly when I was cutting them but they are the perfect shortbread texture. I didn’t have lemon and lavender so I used orange zest instead and they were wonderful. Can’t wait to try with lemon & lavender. Thank you!

By: A Virtual Vegan

A Virtual Vegan — Mon, 16 Dec 2019 16:52:36 +0000

In reply to Cristina. I've never tried with these but they should be fine. Shortbread generally freezes well. You could freeze them uncooked. Make them, cut them out and place on a lined baking tray then put the whole tray in the freezer until the cookies are solid. Then you can take them off and put in bags or containers. They will be ok for 2 to 3 months. You can cook them straight from the freezer. Lay them out on a lined tray and bake just for a 2 or 3 minutes longer than the recipe says. Or you can freeze them once cooked and cooled. Again it's best to freeze on a lined baking tray until they are solid, then put them in bags or containers. To defrost, take them out of the bags/containers and let them defrost at room temperature so that condensation doesn't form and make them soggy. You can refresh them in the oven on about 275°F for about 5 minutes if you want to or just enjoy as they are. Hope that helps!

By: Cristina

Cristina — Mon, 16 Dec 2019 16:31:46 +0000

Can I freeze/refrigerate these cookies? If so, how long will the keep?

By: Jamie

Jamie — Sun, 26 May 2019 02:51:27 +0000

These taste delicious and have a crisp texture, but the surfaces of the cookies feel oily, which is unpleasant. I followed the recipe exactly and measured by weight, so Im not sure if I did something wrong or if that's just the result of baking with a lot of coconut oil.

By: A Virtual Vegan

A Virtual Vegan — Tue, 19 Mar 2019 20:17:48 +0000

In reply to Daphne. Thank you so much Daphne. I'm really pleased you are enjoying them!

By: Daphne

Daphne — Tue, 19 Mar 2019 10:20:41 +0000

Lovely cookies! I've made them twice now and they're so good :D It's interesting how the lavender taste gets stronger with time, though these rarely survive the day after they were baked... Everyone I shared them with was super excited about them and it's been fun to make them guess the 'secret' ingredient, no one expects lavender in a cookie!
Love from Belgium!