Elderflower Lemon Shortbread

A light, plant-based twist on the classic—delicately crumbly and infused with the floral brightness of elderflower and lemon.

Ingredients:

  • 85g (just under ½ cup) virgin coconut oil, solid but soft

  • 40g (¼ cup) coconut sugar

  • Zest of 1 lemon

  • 1 tsp dried elderflowers (gently crushed)

  • 120g (1 cup) almond flour

  • 20g (2 tbsp) tapioca flour

  • ¼ tsp sea salt

  • Optional: extra lemon zest or edible flowers for garnish

Instructions:

  1. In a mixing bowl, combine coconut oil and coconut sugar. Stir until smooth and slightly creamy.

  2. Add lemon zest and crushed elderflowers; mix gently.

  3. Fold in almond flour, tapioca flour, and salt. The dough will be soft—chill for 20–30 minutes until firm enough to handle.

  4. Preheat oven to 170°C (340°F). Roll dough into balls or flatten gently into cookies.

  5. Bake on a parchment-lined tray for 10–12 minutes, or until edges are just golden.

  6. Allow to cool fully before lifting—they’re tender while warm.

Tips:

  • Use refined coconut oil for a neutral flavor, or virgin for a light coconut note.

  • These keep beautifully stored in an airtight container for up to 4 days.