Maybe it’s because the holidays are approaching and I see Walker’s Shortbread fairies dancing in my head…or maybe it’s simply because I love baking and the warmth of the kitchen and needed an excuse to spoil another girlfriend with some shortbread goodness. Who knows? Either way, I’m proud to have converted my Lavender Shortbread into vegan version for my dear friend, and to have accentuated the floral notes wafting about my dreams with sweet vanilla rose.
I also made a lavender sugar, just for kicks, and feel the need to interlace and intertwine the two in some sort of magical way. Stay tuned. For now: Vegan Vanilla Rose Shortbread.

Vegan Vanilla Rose Shortbread

2 cups all-purpose flour
½ tsp. baking powder
½ tsp. sea salt
2 cups coconut oil, melted and cooled to room temperature
1 cup rose powdered sugar**
1 vanilla bean, split and scraped
1 tsp. rosewater

Line a 4-by-14-inch rectangular tart pan or an 8-inch-round tart pan with a removable bottom with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and sea salt.

In another medium bowl, whisk together the coconut oil, rose powdered sugar, vanilla bean seeds, and a pinch of sea salt along with the rosewater. Fold the flour mixture into the oil and mix until just incorporated. Spread the dough into the prepared pan, cover with plastic wrap and refrigerate for at least 2 hours, or quick chill in the freezer for 30 minutes. 

Preheat the oven to 325°. Remove the shortbread from the refrigerator and place in the oven. Bake until golden and set, about 45 minutes to 1 hour. Let the shortbread cool slightly before carefully removing it from the pan. Cut into triangular pieces for serving and eating. 

**Rose Sugar: simply combine 1 heaping Tbs. of dried rose petals with 1 cup powdered sugar – stir well to incorporate and leave in an air-tight container for 24-48 hours (or longer) to allow the rose flavor to infuse the sugar.