Who doesn’t love a good shortbread biscuit? Here’s how to make a delicious savoury shortbread recipe using calendula and thyme.
Calendula has many health benefits; it’s an antifungal, anti-inflammatory, and antibacterial, and makes a wonderful addition to this shortbread recipe.
You can also add calendula oil to recipes like oil pulling.
Before we get started in learning how to make this calendula shortbread – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Homemade Vegan Gluten-Free Calendula Shortbread
These herb-infused shortbread biscuits go so well with a warm cup of tea.
- 1/2 cup vegan butter, at room temperature or coconut oil, softened
- 1/3 cup maple syrup or raw honey
- 2 1/4 cups gluten-free flour blend (I combined 1 1/2 cups plain gluten-free flour – can also use rice flour – 3/4 cup tapioca flour and 1/2 tsp xanthan gum – can also use guar gum)
- Pinch of sea salt
- 1/4 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 3-4 tbsp calendula oil
- 1 tbsp fresh thyme, minced
- Preheat the oven to 180˚C (350˚F), and line a baking tray with parchment paper or a reusable baking sheet.
- Prepare a rolling area with two additional sheets of parchment paper, and have a pizza cutter or dough cutter and a fork on hand.
- Place the butter in a large mixing bowl and whip it with a mixer until creamy. Add in the maple syrup, salt, vanilla, lemon juice, lemon zest, calendula oil, and thyme, and mix well to combine.
- Add in the flour and use a wooden spoon to mix. Knead the dough with your hands to mix everything together, and work the dough until you can shape it into a ball.
- Once shaped, flatten into a disk, then roll it out between the two sheets of parchment paper to half an inch in thickness.
- Use a dough cutter to slice the dough into small rectangles, then carefully transfer the cookies to the prepared baking paper, spacing them half an inch apart (they won’t spread as they bake). Gather up any dough scraps and repeat the process until all dough has been used.
- Using a fork, carefully poke some holes into each cookie to help prevent bubbling and excessive cracking from occurring while they bake in the oven.
- Bake for 14-15 minutes, or until the edges start to golden. Remove from the oven and place the tray on a cooling rack. The cookies will harden within minutes of cooling, so don’t overbake them.
- Allow the biscuits to cool for ten minutes, then serve right away or store them in an airtight container in the fridge for up to five days.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you used calendula in recipes before? What have you made? Share in the comments below.
Lots of love,