Lavender Shortbread With Vanilla Posset

• Aromatic, rich sweet flavour.
• No refined sugar, no butter.
• Dairy free biscuits and sweet dip.
• Makes around 12-16 1cm thick biscuits.

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

175g deodorised Coconut Butter

Lavender Flowers 50g (Sussex Wholefoods)

2 Tbsp dried Lavender Flowers

Organic Coconut Sugar (1kg) - Sussex Wholefoods

50g Coconut Sugar + 2-3 Tbsp for dusting

Spelt Flour, Organic 500g (Infinity Foods)

225g Spelt Flour

Oat Amazake Sweet Grain Dessert, 360g (Clearspring)

180g Oat Amazake

Soya Alternative to Single Dairy Cream 250ml (Provamel)

2-3 Tbsp Soya Cream Alternative

Vanilla Extract Nielsen Massey 118ml

1 tsp Vanilla Extract

Method

1. Pre-heat the oven to 160°c Fan/180 °c/Gas Mark 4. Prepare 2 baking sheets with baking parchment or grease lightly.
2. In a mixing bowl put the coconut butter and lavender and whisk together by hand or preferably with a hand mixer.
3. Whisk in the coconut sugar and stevia, then add the spelt the flour.
4. Bring the mixture together with your hands and knead into a smooth dough.
5. Bake for 15-20 minutes or until the biscuits are a rich golden brown. Allow to cool, then dust with coconut sugar.
6. To make the ‘Posset’, which is rather like a cold custard sauce, put the Oat Amazake, Soya Cream and Vanilla Extract into a small bowl and mix with a fork. The mixture should be pretty sweet already, but you can stir in Coconut Syrup to sweeten further if you wish.
7. When ready to serve, lay the lavender biscuits on a plate, sprinkle them with coconut sugar. Then spoon the Posset into a dip dish to sit alongside or on the same plate. Serve.
8. The ‘Posset’ can be stored for a day or so, but it’s best to make up a fresh batch as you go along.
9. The biscuits can be stored in an airtight container for a few weeks – although they will probably get eaten way before then!