Lavender Shortbread Cookies Dipped in Matcha
Mix lavender into shortbread cookie dough, dip them in matcha chocolate, and you get an incredible flavor blend with this sweet shortbread!
Servings: 64 Cookies
Calories: 61kcal
Ingredients
Lavender Shortbread Cookies
- 1 cup unsalted butter room temperature, 226 grams
- ¼ cup granulated sugar 25 grams
- ¼ cup powdered sugar 28 grams
- 2 cups all-purpose flour 240 grams
- ¼ tsp salt
- 1.5 tsp dried lavender ground*
Matcha or Dark Chocolate Dip
- 1 cup white or dark chocolate chips use white chocolate if you would like them to be green
- 1 ½ tablespoon culinary grade matcha powder
- 1 teaspoon coconut oil
Instructions
Lavender Shortbread Cookies
- Cream together the butter and both sugars until light and fluffy.
- Gradually add in the dry ingredients: 2 cups flour, 1 1/2 teaspoons dried lavender, and 1/4 teaspoon salt. Mix well.
- Divide the dough in half. Form each half into an 8-inch log. Wrap in parchment paper, wax paper, or plastic. Refrigerate for at least 6 hours and up to 24 hours.
- Preheat the oven to 350F.
- Slice each lot into 1/4-inch discs. Place 1-inch apart on ungreased baking sheets or silicone baking mats.
- Bake for 11-13 minutes, until the edges begin to lightly brown.
- Cool for 1 minute on the baking sheet. Then transfer to a wire rack.
- Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.
Matcha or Dark Chocolate Dip
- Melt the chocolate chips with 1 teaspoon of coconut oil over a bain-marie*.
- Optional: Once melted, add the matcha powder to the melted white (or dark) chocolate and mix well to incorporate. Use white chocolate if you would like them to be green.
- Prepare a sheet pan with a silicone baking mat or parchment paper, or use a wire rack. Dip the cookies up to half-way in the melted chocolate and place them on the sheet pan. Refrigerate for 15 minutes. Enjoy!
Video
Notes
* You can grind the lavender using a spice blender or mortar and pestle.
** You can also melt the chocolate chips with the coconut oil in the microwave by microwaving for 15 seconds at a time, stirring well in between, until melted.
Nutrition facts are calculated using white chocolate chips and matcha.
I used this recipe for Rosemary Shortbread by Taste of Home as a starting point when I created this recipe.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 12mg | Potassium: 13mg | Fiber: 1g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
