Shortbread cookies could use a little elegant flare, don't you think?
Check out our Garden Short Bread recipe and revel in the taste of summer.
These cookies are perfect for tea parties if you're looking to host an event! Or you can display them in your home as a delicious decoration...though we can't promise they won't immediately get eaten up.
3.75 cups of flour
.75 Cups Powder Sugar
.75 Cups Almond Flour
1/4 Teaspoon Sea Salt
1.5 Cups Vegan Butter
.5 Teaspoons Vanilla Bean
1 Teaspoons Rose Water
2.75 Cups Powdered Sugar
3-6 Tablespoons Almond Milk
Combine flour, powderer sugar, almond flour, and sifted sea salt in a large bowl. And then mix, mix, mix away!
Grate chilled, vegan butter into the flour mix. The mixture should feel a bit crumbly at this point.
Add vanilla bean, agave/maple syrup, vanilla extract, and rose water.
Mix some more! Tip: your mixture should not have a tacky texture. If it does, sprinkle 1 Tbsp of flour and form into a ball.
Cover, or wrap, the bowl and then place it in the fridge for at least 1 hour to let the dough rest and the flavors sink in.
Remove the bowl from the fridge and roll it on a lightly floured surface until you have a thin but firm layer of dough.
Stamp your dough or mold it into the desired shaped and arrange onto a cookie tray.
Bake your cookies for 15-20 min. at 325 degrees. Shortbread should remain a light color and not be browned when finished.
Combine your milk and powdered sugar. Mix until smooth.
Drizzle your garnish onto the cooled cookies.
Pick which garnish you are interested in; rose petals, lavendar, sprinkles, etc.
Arrange them onto the cookies until you are satsified.
How did your cookies turn out? Let us know in the comments below or tag us on Instagram @southbayfoodcompany. We'd love to hear from you!