This recipe for “Hibiscus Lavender Shortbread Cookies” made with RAFT Syrups can be adapted for use with any flavored syrup. - The Good Hearted Woman
5 from 1 vote

Hibiscus Lavender Shortbread

A delicately flavored shortbread cookie with a sandy, buttery finish.
Cook Time12 mins
Total Time12 mins
Print Recipe Pin Recipe
Course: Cookies
Servings: 1 dozen
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 cup butter room temperature
  • 1/2 cup RAFT Hibiscus Lavender Syrup Or ANY flavored syrup
  • 1 1/2 cups flour
  • 1/2 cup ground rice* or rice flour
  • Large pinch of salt

Instructions

  • Preheat oven to 360° F.
  • Using an electric mixer, beat the butter and syrup on high until well combine.
  • In a separate bowl, stir flour and salt together. Slowly add flour mixture to butter and syrup. Mix only until well combine.
  • Wrap dough in plastic and refrigerate for 15-30 minutes.
  • Roll out in small batches 3/8'-1/4' thick and cut into desired shapes.
    Hibiscus Lavender Shortbread Cookies made with RAFT Syrups | The Good Hearted Woman
  • Bake in preheated oven for 10-12 minutes, until edges are just barely beginning to turn golden.
  • The hot cookies are very fragile: do not try to move them immediately. Allow them to cool on the tray for a few minutes, and then carefully transfer them to a cooling rack to completely cool. (Don't worry: they become much more resilient when they are cool.)
    This recipe for “Hibiscus Lavender Shortbread Cookies” made with RAFT Syrups can be adapted for use with any flavored syrup. - The Good Hearted Woman
  • If you want to ice them, you can make a simple glaze with a cup of powdered sugar, 2 teaspoons butter, and 2 tablespoons of the same syrup that you used for the cookies. If the glaze is too thick, just add a little milk or water to thin it down.
    This recipe for “Hibiscus Lavender Shortbread Cookies” made with RAFT Syrups can be adapted for use with any flavored syrup. - The Good Hearted Woman
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