Anything I say wouldn’t do justice to how heavenly these biscuits are. Floral flavours with a buttery shortbread like cookie is the perfect partner to your tea time. But the best part, my little ones and her friends couldn’t get enough of this. A cookie i thought was for grown up’s. How wrong I was and can i add, happy to be.
Culinary lavender is a thing of beauty. It’s fragrant, flavourful and absolutely gorgeous to work with.
Recipe : yields 12 – 18 cookies
- 1/2 cup + 1 tbsp Butter
- 1/2 cup Caster Sugar
- 1 tsp Vanilla Extract
- 1.5 tbsp Cream
- 1 cup All Purpose Flour
- 1 1/4 cup Almond Powder
- 1 tsp Baking Powder
- 2 tbsp Culinary Lavender
- In a bowl add flour, almond powder, baking powder, lavender and fork through.
- In another bowl cream butter and sugar till fluffy. Add vanilla and whisk again briefly.
- Add the dry ingredients and bring together into a dough. If there are too many dried bits, add cream, 1 tbsp at a time and mix into a dough.
- Place in a cling wrap and chill for 1/2 hour.
- Roll out the dough onto a lightly floured surface and cut into squares.
- Place on a lined baking sheet and return to the fridge.
- Preheat oven to 180C and bake for 12 to 15 mins until slightly golden and beginning to set.
- Allow to cool on the tray for 5 mins and transfer to a wire rack to cool completely.
- Store in an airtight tin for up to a week.
- If you want a circular biscuit, roll pieces of dough in your palms and flatten.
- Freeze the dough and bake at wish. To freeze the dough, place on a tray in a single layer and allow to chill completely. Then transfer to a zip pouch and store in the freezer.
It's like taking a walk in the lavender fields, Sighhhhhh !