Lemon Lavender Shortbreads – The Wholefoods Refillery

Name: Lemon Lavender Shortbreads – The Wholefoods Refillery
Ingredients: Lemon Lavender Shortbreads; 1 cup + 2 tbsp. brown rice flour; ½ tsp. salt; 2 tsp. lemon zest, finely grated (optional); 1 tsp. dried lavender (optional); 2 tbsp. macadamia oil; ½ cup maple syrup; 1 tsp. vanilla extract; 1 egg white OR 1 tbsp. macadamia oil; 12-24 edible flowers, depending on biscuit size (I used fresh violas, dried rose petals, lavender + chamomile)

www.thewholefoodsrefillery.com

It's official, we're in love with these Lemon Lavender Shortbreads from @of.oat.and.earth. Nothing quite says entertaining like some baked goods topped with edible flowers! These little beauties are...

View full recipe on www.thewholefoodsrefillery.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thewholefoodsrefillery.com.

Share this recipe:

Ingredients

Lemon Lavender Shortbreads
1 cup + 2 tbsp. brown rice flour
½ tsp. salt
2 tsp. lemon zest, finely grated (optional)
1 tsp. dried lavender (optional)
2 tbsp. macadamia oil
½ cup maple syrup
1 tsp. vanilla extract
1 egg white OR 1 tbsp. macadamia oil
12-24 edible flowers, depending on biscuit size (I used fresh violas, dried rose petals, lavender + chamomile)