Vegan Lavender Shortbread Recipe

Posted in Content Beauty


In this months Chickpea Magazine we were treated to an array of seasonal tea party recipes featuring a vegan twist on the traditional English afternoon tea. In line with this months theme on all things aroma, we have picked out a few of our most favourite floral afternoon delights, sure to be a crowd pleaser at any springtime soiree. Try this pretty Lavender Shortbread this weekend!

Lavender Shortbread


  • 4 oz. vegetable shortening
  • 4 oz. vegan margarine
  • ½ cup unrefined golden caster sugar, plus extra for sprinkling
  • 1 ½ cup plan flour
  • ¾ cup cornflour
  • Pinch o’salt
  • ¼ cup dry edible lavender


  • Preheat the oven to 150°C/300°F. Line a 8” square brownie pan with greaseproof paper.
  • Beat together the vegan margarine and the vegetable shortening until light and fluffy, then add the sugar and beat together some more.
  • Mix the cornflour, flour and salt in a separate bowl, then sift into the fats, Add the lavender and remaining flour and mix until its nice and crumbly.
  • Press mixture into prepared pan and bake for 1 hour and 10 minutes until golden on top
  • Remove from the oven and sprinkle a little sugar on top
  • Whilst still warm, slice the shortbread into nine even pieces, but don’t remove from the pan yet! Place on a wire rack until completely cool and serve with a cup of earl grey tea.

This recipe was created by 21 year old vegan blogger Alexander Harvey. Check out more of his recipes on his website invegetableswetrust.