Lavender Rice Cookies

I wanted to make special sweet treat for a friend who suffers from lots of different allergies and decided to veganize an old recipe for lavender cookies, and also made a variation with matcha and lime.

Ingredients 

For the cookies

o   250 gr. plant based butter

o   180 gr. white caster sugar

o   350 gr. glutinous rice flour

o   1 tablespoon bio lavender (ground, finely or roughly up to your taste)

 For the frosting

o   4 tablespoons of icing sugar

o   A dash of rosewater

o   A dash of water

 

For the lavender sugar

o   2 tablespoons fine sugar

o   1 teaspoon lavender (roughly ground)

Directions

o   Mix the ingredients for the cookies to a dough, if it is to dry add a few drops of sunflower oil and water. Cover the dough with foil and cool in the fridge for about 30 minutes.

o   Preheat the oven to 175°C.

o   Line two big baking trays

o   Roll out the dough into a slice of about 0,5 cm thick

o   Use a glass of 7,5 cm (or if you have cookie moulds) to cut out the cookies and place them carefully on a baking tray

o   Bake in about 15-20 minutes

o   Let them cool

Frosting and lavender sugar

Mix rosewater and water with the icing sugar until you have a spreadable frosting. I keep a little fluid so I can brush it on the cookies. Mix the sugar and lavender. Brush the cookies with the icing and while still sticky, sprinkle with lavender sugar.

Variations

o   Replace the lavender by cardamom or lemon zest or in wintertime with pumpkin spice.