Lavender Shortbread

To surrender is to align with nature’s cosmic order and clock. To surrender is to return home. While surrender may evoke a wide array of feelings and emotions depending upon the situation, it also transpires on a very practical, tangible level that easily can go unnoticed.

Every time we prepare our food with reverence, we surrender. Every careful selection of spices covering the six tastes of food and life, we surrender a little more. From each deep breath we take before we eat, we not only surrender more and more. We become surrender.

With the addition of lavender to shortbread, we bring that sweetness of surrender inherent in this flower to our nervous system, brains, and muscles. We become more anchored in ourselves as ourselves. We become home.

Ingredients
1/2 Cup Wheat Flour (~68 grams)
1 Tablespoon Rice Flour
4 Tablespoons Melted Ghee
​Jaggery to taste
~1/8 Teaspoon dried culinary grade lavender
Smidge of Salt
Instructions

1. Preheat oven to 350 F/177 C/ Gas Mark 4.
2. Place the jar of ghee in a bowl of hot water if firm.

1. In a bowl, mix flours, jaggery, lavender, and salt. Add in the ghee.
2. On a lightly dusted cutting board, roll out the dough and slice or use a cookie cutter. Alternatively, press dough into a cookie mould pan.
3. Bake until lightly golden brown. The dough should be soft and moist.
4. Variations include omitting lavender or replacing it with fennel seeds, anise seeds, shredded coconut, or dried rose petals. If using coconut, soak for at least four hours in advance and drain water. A gluten-free flour blend likely can be substituted for the wheat and rice flours, though I have not tested one.