I had quite a lot of calendula oil left over after making one of my favourite recipes (a.k.a my homemade calendula cream), so I went looking for some other wonderful recipes I could use this healing herb oil in, and shortbread popped up!
Delicious, creamy vegan gluten-free calendula shortbread! Fresh from the oven.
I’d never heard of using calendula in shortbread, and was intrigued to try it. Safe to say, it tasted SO GOOD, and I just had to share this recipe with you all!
I combined a few recipes to make the ULTIMATE (if I do say so myself 😉 ) shortbread recipe (one was from Grow Forage Cook Ferment, and the other from Unconventional Baker). Calendula has many health benefits (including its’ antifungal, anti-inflammatory, and antibacterial properties), so I hope you can enjoy these shortbread cookies knowing they contain some wonderful healthful properties!
Calendula is a wonderful healing herb, naturally containing antifungal, anti-inflammatory, and antibacterial properties.
I hope you enjoy the cookies! 🙂
P.S. you can also add calendula oil to many other recipes (like oil pulling) to give them a health-boost. I’ll be sharing more recipes in future where calendula oil can be used xoxo
I’ll be sharing more recipes involving calendula oil soon, so stay tuned to find out how you can incorporate this healing oil into more of your every day products!
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Vegan Gluten-Free Calendula Shortbread
These herb-infused shortbread bikkies, I must say, go so well with a warm cup of tea <3
You can substitute coconut oil in place of vegan butter for this recipe, as a more healthy option. However, the butter does add a creamy texture to the shortbread.
- 1/2 cup vegan butter, at room temperature OR coconut oil, softened (as a healthier alternative)
- 1/3 cup maple syrup
- 2 1/4 cups gluten-free flour blend (I combined 1 1/2 cups plain gluten-free flour – but you can also use rice flour – 3/4 cup tapioca flour, and 1/2 tsp xanthan gum – but you can also use guar gum)
- Dash of salt
- 1/4 tsp pure vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 3-4 tbsp calendula oil
- 1 tbsp minced fresh thyme
- Preheat oven to 180˚C (350˚F). Line a baking tray with parchment paper (I used Agreena reusable silicon baking sheets).
- Prepare a rolling area with two additional sheets of parchment paper for that (again, I used my reusable sheets), and have a pizza cutter or dough cutter and a fork handy.
- Place butter (or coconut oil) in a large mixing bowl and whip it with a mixer until it’s creamy. Add maple syrup (or other sweetener of choice), salt, vanilla, lemon juice, lemon zest, calendula oil, and thyme and mix once again to combine.
- Add in flour and use a wooden spoon to mix. Then, knead a little with your hands to to mix everything together, and work the dough until you can shape it into a ball.
- Once the dough has been formed into a ball, flatten it into a disk.
- Roll out the dough between the two sheets of parchment paper to 1/2 inch thickness.
- Use a pizza or dough cutter to cut the dough into 1 inch x 3 inch rectangles (I only had cookie cutters available, so I made mine into heart shapes <3). Carefully transfer to a prepared cookie sheet, spacing them 1/2 inch apart (they won’t spread as they bake). Gather up any dough scraps and repeat the process until all dough is used up.
- Use a fork to carefully pierce some holes in each cookie (to prevent bubbling and excessive cracking).
- Bake for approximately 14-15 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack. (Note: cookies will harden a little within minutes of cooling, so don’t overbake).
- Allow the cookies to cool for 10 minutes and enjoy!! Store them in an airtight container.
Make sure to bring the shortbread out of the oven to cool as soon as you see the edges start to brown, as the shortbread will continue to bake when they’re cooling, and you don’t want to overbake them.
Have you used calendula in recipes before? What have you made? Share your story below!
Lots of love,