This little shortcake is made with oats, almonds and whole wheat flour. It comes together quickly in the food processor and is the perfect thing for a celebratory breakfast or tasty (and pretty!) dessert. If you can get your hands on some fresh lavender, these sweet fragrant flowers will pair nicely with the nuttiness of this mini cake. Thanks for joining me in celebrating this first post!
Pulse all the dry ingredients together a couple times. Then add the the chilled cubed butter and cream and pulse a few more.
After dough is combined in food processor, empty contents on parchment paper or prepared baking sheet. Form six little cakes.
Yum! Strawberries and lavender are meant for each other! Toss with a little maple syrup (the good kind) if your berries need it.
Recipe inspired by: Bon Appétit
1 cup whole wheat flour (or spelt)
1/2 cup old-fashioned oats
1/3 cup slivered almonds
1/3 cup sugar
2 teaspoons baking powder
a dash of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into cubes
1/2 cup chilled heavy cream (a little more for brushing)
a dash of vanilla extract or some vanilla bean
1 tablespoon lavender flowers, chopped
Preheat oven to 375°. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground. Add butter and pulse a few more times. Add 1/2 cup cream, dash of vanilla and tablespoon of lavender flowers; pulse until you see the dough start to come together. Empty dough onto parchment paper.
Divide dough ball into 6 smaller balls. Brush with cream and sprinkle with a little sugar, almond slivers and lavender flowers.
Bake, rotating sheet halfway through cooking, until edges turn golden brown about 15 – 20 minutes. Let biscuits cool awhile because they are really fragile when still hot!
Serve with whipped cream and strawberries on the side.
If you don’t have cream, 1/2 cup of plain greek yogurt would be good too.