Having recently returned from Scotland I was inspired to make a vegan shortbread. Most shortbread contains butter which is thankfully an easy thing to substitute. I wanted to make a shortbread that was traditional but had a little something extra that wasn't overpowering. Some recipes called for chocolate or lemon, but these things seem to be a little much and if you're not careful you lose the flavor you were going for.
I still had a bottle of Orange Blossom Water and decided to add about two teaspoons worth to the recipe. The result was a nice shortbread with that slight hint of Orange Blossoms. I was very pleased at the result and plan on making variations of this recipe.
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