Autumn Becomes Me Lifestyle Vlog | Lavender Honey Shortbread Cookies Recipe
In this episode of Autumn Becomes Me Lifestyle Vlog, I will show you how to make Lavender Honey Shortbread Cookies, using the culinary lavender I got from last week's trip to the Lavender Farm. If you haven't seen that episode yet, it's really fun and you can check it out here:
Honey and Lavender Shortbread Cookies
1 cup butter, softened
1/2 cup sugar
3 tablespoons honey
2 cups Flour
Pinch of salt
3 teaspoons dried culinary grade lavender
In a large bowl, cream the butter, sugar, and honey until light and fluffy. Add the flour, salt, and lavender and mix until combined. This dough can be a crumbly. If you feel it's too dry you can add a bit of water to it. Form dough into a large ball and cover with plastic wrap. Freeze for 1/2 hour or 2+ hours in the refrigerator.
Preheat the oven to 325 degrees Fahrenheit
Flour your surface and place plastic wrap over the dough to keep it from sticking to your rolling pin. Roll dough to 1/4 inch and cut using cookie cutters or a glass mason jar. Place 1-2 inches apart on a lightly greased or parchment-lined baking sheet.
Bake 15-20 minutes (depending on size) or until light golden brown. place on a wire rack and let cool completely before serving.
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Thank you so much for watching, and I hope you have a lovely day!
-Heather Autumn
EASY Almond Flour Shortbread COOKIES | ✅ Only 3 ingredients | Refined sugar free
EASY Almond Flour Shortbread COOKIES | Only 3 ingredients | Refined sugar free
The dough does NOT NEED TO CHILL before baking! Super Easy Healthy ONLY 3-ingredient almond flour shortbread cookies, READY TO EAT in under 15 minutes!
They are also vegan, Paleo, grain-free, gluten-free, and keto (with one ingredient swap).
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 1 1/3 cup (120g) almond flour (‼️NOT PACKED‼️)
* 2 tablespoons (30 ml) maple syrup
* 2 tablespoons (30 ml) coconut oil, melted
* Pinch of salt
NOTE:
1. Please, use the Digital kitchen scale fo the best results!
2. Instead of maple syrup take 2 tbsp sugar/low-carb sugar and 1 tbsp water.
3. Instead of coconut oil take Ghee or yellow part of melted butter. Vegetable oil don't work in this recipe.
4. Don't let the dough chill too long. Coconut oil will solid at room temperature and the dough will be crumbly and will not come together.
5. Don't pack down almond flour!
Instructions
1. Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine all of the ingredients, stirring to combine (be sure to break up any lumps in the flour and/or sugar).
3. Shape dough into about 16 balls. Space balls 2 inches apart on prepared baking sheet. Flatten halfway (e.g., with a fork, cookie stamp, the flat bottom of a measuring cup, or fingertips)
4. Bake in a preheated 350F oven for 12 to 15 minutes until the edges are golden brown and the centers no longer look wet. The cookies will still seem somewhat soft, but that is due to the high amount of fat (almond flour + coconut oil). They will become firm once completely cooled.
5. Remove from oven and cool on sheet for 10 minutes. Transfer to a wire cooling rack and cool completely.
Storage: The cookies are best stored in the refrigerator, in an airtight container, for up to 2 weeks (or the freezer for up to 6 months).
ENJOY!
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DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
#AlmondFlourCookies#SugarFree#GlutenFree#healthyfood#foodmetrica
How to Make Lavender Honey
Learn How to Make Lavender Honey with this simple recipe using dried culinary lavender buds, and sweet honey from your local beekeeper!
Watch the video about making Lavender Tea Bags first:
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*Culinary Lavender:
*Curling Iron:
*Press-n-Brew Teabags:
*Harney and Sons Teas:
*PLEASE NOTE: These links are affiliate links, where I will earn a small referral fee if you decide to make a purchase. This is at no additional cost to you. Please understand that I have purchased the products or used services from these companies. They are recommended resources because they have provided me with quality products and excellent customer service.
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Lavender is the ancient herb of love and devotion. We've been in love with lavender since 2002!
Susan Harrington, CEO*
(*Chief Education Officer)
Labyrinth Hill
PO Box 448
Hansville WA 98340
USA
Founding Member
US Lavender Growers Association
Explore growing and using lavender at:
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Music from
Midnight Tale by Kevin MacLeod (
License: CC BY (
#lavenderhoney #makelavenderhoney #labyrinthhill
MINUTE BITES - ALMOND BISCOTTI
TUESDAY TREAT - National Biscotti Day (U.S.A.)
gluten-free, refined sugar-free, dairy-free, vegetarian, paleo
Ingredients
1 egg
1 cup almond flour
½ cup coconut flour
¼ cup arrowroot
¼ cup flaked almonds
¼ cup honey
1 teaspoon baking soda
1 teaspoon almond extract
½ vanilla extract
¼ teaspoon salt
Directions
Pre-heat oven to 350°F, 180°C, 160°C fan, Gas Mark 4.
In a bowl, mix the flours, arrowroot, baking soda and salt.
Mix in the egg, honey, almond extract and vanilla extract.
Fold in flaked almonds.
Form a log from the dough and place on a lined baking tray.
Bake for 15 minutes.
Allow to cool for an hour.
Slice the log diagonally.
Spread out on a lined baking sheet.
Turn down oven to 275°F, 140°C, 120°C fan, Gas Mark 1.
Bake each side for 5 minutes.
Allow to cool
Music from YouTube Audio Library:
Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:
MINUTE BITES WEEK 5 MENU
MONDAY MUNCH - SWEET POTATO FRIES
TUESDAY TREAT - ALMOND BISCOTTI
ENERGY WEDNESDAY - APPLE PIE SMOOTHIE
WEDNESDAY WORKSHOP - BLANCHING HAZELNUTS (BOILING)
ANYTHING CAN HAPPEN THURSDAY - TURKISH DELIGHT
PIEDAY FRIDAY - GARLIC MUSROOM TARTS
SATURDAY BAKE OFF - PECAN MUFFINS
ICE CREAM SUNDAY - BANANA ICE CREAM
Baking in Bows: Biscotti
~
-2 1/4 cups all-purpose flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-2/3 cup sugar
-3 large eggs
-3 tbsp honey
-1/2 tsp vanilla extract
-2 tbsp orange zest , minced
-1 tbsp lavender blossoms, optional, dried
~~~
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HONEY SWEETEND APRICOT LAVENDER BUTTER; EPISODE:102
Okay I have to give credit were credit is due.
My hat goes off to:
Cookbook author Marisa McClellan, How to make a apricot lavender butter using honey instead of sugar.
I loved everything about this. The flavors blended well in harmony as they danced on your tongue.
Honey is the sweetener I really prefer on a lot of my dishes.
Recipe Type: canning
Author: Marisa McClellan
Prep time: 1 hour 10 mins
Cook time: 30 mins
Total time: 1 hour 40 mins
Serves: 3 half pints
Ingredients
1 quart apricots (about 1 1/2 pounds whole fruit), pitted and chopped
3/4 cup honey
2 teaspoons food grade lavender buds
Instructions
Combine chopped apricots and honey in a bowl. Stir well to combine.
Tie the lavender buds up in a length of cheesecloth so that none can escape and tuck it into the apricots and honey.
Cover and let sit at room temperature for one hour, so that the lavender flavor can begin to infuse into the fruit.
When the time is up, taste the uncooked mixture. If you like the current level of lavender infusion, remove the packet and discard. If you want a bit more lavender flavor leave the packet in for the first 10-15 minutes of cooking.
Prepare a boiling water bath canner and 3 half pint jars. Place lids into a small pan of water and bring to a gentle simmer.
our the fruit, honey and lavender packet into a wide, non-reactive pot. Place over high heat and cook at a boil, stirring regularly, for 15-20 minutes.
As it cooks, check the consistency regularly by sweeping your spoon through the butter and then holding it sideways over the pot. Watch how it drops off the spoon. If it looks runny, it isn’t done yet. If it looks thick and nearly spreadable, remove the pot from the heat. It is done.
Ladle butter into prepared jars. Wipe rims, apply lids and rings, and process for 10 minutes in a boiling water bath canner.