Lemon- Lavender Cookies

Ingredients:

(Makes approx. 10–12 pieces, depending on size)

• 70 g plain flour / all-purpose flour
• 40 g oat flour
• 30 g almond flour
• 60 g cold butter (diced)
• 35–40 g agave syrup (or honey, or maple syrup)
• Grated zest of 1 untreated/organic lemon
• 1–1.5 tbsp fresh lemon juice
• 1 tsp dried lavender flowers (level/heaping according to taste)
• 1 pinch of salt
• 1 tsp vanilla (powder or fresh seeds)
• 1½ tsp baking powder

Instructions: 

Gently rub the dried lavender between your fingers to release its essential oils. In a bowl, mix together the plain flour, oat flour, almond flour, baking powder, and salt, then rub in the cold butter until the mixture resembles coarse sand. Add your sweetener of choice, lemon zest, lemon juice, and the lavender, quickly working the mixture into a smooth dough. Wrap the dough and let it rest in the refrigerator for 30–40 minutes before rolling it out to a thickness of about 5–6 mm and cutting out the cookies with a cutter. Finally, place them on a baking sheet lined with parchment paper and bake at 170 °C for 12–15 minutes, or until the edges are lightly golden.