Lemon and Lavender Honey Shortbread Cookies

These delightful shortbread cookies combine the rich, buttery flavor of traditional shortbread with a creative twist of lemon and lavender. The addition of honey adds natural sweetness, while the essential oil brings a fragrant touch. Perfect for tea time or a sweet snack, these cookies are a charming balance of classic and innovative flavors, meeting dietary preferences with a dairy-free option.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup coconut oil, softened
• 1/4 cup honey
• 1 tablespoon beeswax, grated
• 1 tablespoon lemon zest
• 1/2 teaspoon culinary lavender
• 10 drops lemon essential oil
• 1/4 teaspoon salt
• 1/4 cup powdered sugar (optional for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the softened coconut oil and honey. Mix until well blended.
3. Add the grated beeswax, lemon zest, culinary lavender, and lemon essential oil to the mixture, stirring until combined.
4. Gradually add the all-purpose flour and salt, mixing until a dough forms. If the dough is too crumbly, add a teaspoon of water until it holds together.
5. Roll the dough into small balls and place them on the prepared baking sheet, flattening each ball slightly with the palm of your hand.
6. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. Optional: Dust with powdered sugar before serving.