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Proudly Australian

Lavender and Coconut Shortbread

Who doesn't love the perfect shortbread? These tasty biscuits and infused with lavender and coconut, a delicious combination that is sure to empress!

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Serves: 16 - 18

Prep: 10 minutes

Cook: 13 minutes


125 g Unsalted Butter

.50 teaspoon Vanilla Bean Paste

60 g Natvia (1/3 cup)

150 g Plain Flour (1 Cup)

1 tablespoon Cornflour

1 Egg White

2 tablespoon Dried Lavender

2 tablespoon Coconut Chips


  1. Preheat the oven to 180C
  2. Beat the butter with the vanilla and Natvia until creamy. Sift over the flour and cornflour. Beat on low until just combined.
  3. Lightly dust the bench top and lightly knead for 30 seconds to bring the dough together to form a ball.
  4. Flour a rolling pin and roll out the dough to about 3cm in height.
  5. Cut with a small cookie cutter and place each cookie on a baking paper lined oven tray.
  6. Bake for 8 minutes. Remove from the oven and working quickly, brush the tops of the cookies with the egg white and then sprinkle with lavender & coconut chips. Bake for another 3-5 minutes, unto golden brown.
  7. Remove from the oven and stand on the tray for about 1 minute. Remove to a wire rack until cooled.
Carbs Pro Fats Energy KJ
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