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This is the perfect recipe to stretch summer just a little bit longer. Lavender blooms in June and July, but dried you can use it all year round. These cookies taste like the long sunny days of early summer and still go well with that cup of tea on the first cooler days of fall.

Makes one tray

1+⅔ cup of buckwheat flour (or all purpose flour) ½ cup of vegan butter ⅓ cup of sugar 2 tbsp cold water ½ tsp of salt 1 dash of lemon juice zest of half an organic lemon (optional) 2 tsp dried lavender

Grind the dried lavender in a mortar. Knead all the ingredients together in a stand mixer (or by hand). Shape the dough into a roll, about 1,5 inches (4 cm) wide. Wrap in plastic wrap and let sit in the refrigerator for at least an hour. Preheat the oven to 180°C fan. Remove the dough from the foil, cut into cookies and carefully place them on a baking tray lined with baking paper. Bake the shortbread for about 10 minutes until golden brown. Let the cookies cool and enjoy!


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