Weather you’re throwing your Mom a a Mother’s day tea or preparing a lovely brunch to celebrate the women who always kissed your owies and tucked you in at night, my classic shortbread recipe will be a perfect compliment. This simple, elegant and easy recipe will be a winner for all Mom’s, even those who avoid gluten and dairy. Nothing says “I love you” like a homemade treat. She’ll think you slaved in the kitchen when you didn’t. Shhhhhh, she doesn’t have to know it’s so simple to whip up. Wow her. Hug her. Kiss her. Enjoy the day together!
Makes 8 Wedges
2 Cups Gluten-free all purpose flour (can use wheat flour too)
1/2 teaspoon sea salt
1 Cup Earth Balance buttery spread
3/4 Cup Raw turbinado sugar
Seeds scrapped from 1 vanilla bean
1 Tablespoon lemon zest
1 teaspoon lavender, crushed
Preheat oven to 300 degrees. Using Earth Balance buttery spread, butter an 8” baking pan. Sift gluten-free flour and salt into a bowl and set aside. Using an electric mixer fitted with a paddle attachment, mix the Earth Balance buttery spread on medium speed util fluffy, about 3 minutes. Gradually add the raw turbinado sugar and continue beating until combined and fluffy. Reduce the speed and add the flour and salt mixture and mix until just combined. Add any one of the optional flavorings at this point.
Using plastic wrap so the dough doesn’t stick to your hands, press dough into the prepared baking pan evenly and refrigerate for 20 minutes with the plastic wrap in place. Remove from the refrigerator and discard the plastic wrap, using a paring knife cut into 8 wedges and poke all over with a wooden skewer in a symmetrical pattern, about 1/4” apart. These steps will ensure that the dough does not puff up in the center when baking.
Bake for 45 minutes, or until golden brown. Transfer the pan to a wire rack for cooling. Recut the wedges and let the shortbread cool completely in the pan.
Happy Mother’s Day!