Vegan Lavender Shortbread (without butter)

Vegan Lavender Shortbread (without butter)

Hi, everyone, sorry for missing nearly a month. I am back in my own world again.

Firstly of all, I need your help. Can anyone tell me what is the difference between shortcake and shortbread? Even I did my research from the world of the internet, not really a good explanation that I can find!

I just pick shortbread randomly. Ha, yeah, it is the topic of today’s recipe: Vegan lavender shortbread!

I always want to explore my own shortbread without butter. The result works really well that’s all I can say. And the fragrance of lavender filled up my small kitchen. I love it, and wish you like it too! 🙂

Vegan Lavender Shortbread (without butter)


  1. 130g Rapeseed oil
  2. 45g Light brown sugar, milled into icing sugar like
  3. 150g Almond flour, (can use any gluten-free flour)
  4. 60g+15g Rice flour
  5. 1 tbsp+1 tsp Dried Organic lavender flower heads


  1. Preheat oven to 350°F, 180°C, 160°C in a fan oven.
  2. Mix sugar with oil until the sugar dissolved. Gradually add in the sieved flour and lavender flower heads.
  3. Roll out onto a lightly floured board to a thickness of about 5mm then stamp out the biscuits with a cookie cutter.
  4. Arrange the biscuits on a lightly floured baking tray and gently prick each biscuit with a fork.
  5. Bake for around 15 minutes, off heat. Then leave on the baking tray in the hot oven for about 5 minutes more before removing to a wire rack.


  • You can use the vegan butter instead of the oil, just add to 150g instead of 130g and softened in room temperature.

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