Lavender Honey Cookies by Sophia

INGREDIENTS

For the Lavender Sugar

  • 1 cup granulated sugar 200 g
  • 4 tsp English lavender buds fresh or dried


For the Lavender Cookies

  • ⅔ cup melted butter 150 g
  • 1 cup granulated lavender sugar* 200 g
  • ¼ cup honey 75 g
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 cups flour 300 g
  • 2 tsp baking soda bicarbonate of soda
  • ½ tsp salt

For finishing the Lavender Cookies
  • coarse-grained sugar for rolling
  • 2 T English lavender buds fresh or dried


INSTRUCTIONS

1. Make the Lavender Sugar

Mix the granulated sugar with the lavender buds and place them in a sealed jar. Leave for at least a week, and sift the lavender buds out before using the sugar in this recipe. The amounts given are to make enough lavender sugar for this recipe but feel free to make more as it stores well. Also, if you don't have time to make lavender sugar, you can make this recipe using plain granulated sugar*.

2. Make the Cookie Dough

Beat the melted butter, honey, and lavender sugar until smooth. Next, beat in the egg and vanilla. Mix in the flour, baking soda, and salt until well incorporated. The dough will be very soft so refrigerate for at least thirty minutes and until it has firmed up. Cover with cling film or a beeswax food wrap.

3. Make the Cookies

Preheat the oven to 350°F / 175°C (165°C for convection ovens)

When the oven is hot, take two tablespoon-sized pieces of dough (about 50-60 g) and shape them into balls. Flatten them with the palm of your hand and then roll in the coarse-grained sugar, coating the whole cookie. Sprinkle the tops with lavender buds and gently press them into the cookie.

Place the cookies onto a sheet, allowing a full cookie's spacing between each. Any closer and they'll melt into one another as they bake.

Bake on a baking sheet for 10 to 15 minutes or until the edges are crispy and light brown in color. They’ll still be soft when you take them out so let them cool to room temperature before eating. 

Once cooled, store in a sealed container for up to a week at room temperature. In the refrigerator, they can last up to a month.


NOTES

* You can make this recipe with ordinary white granulated sugar, though the lavender flavor will not be as strong in the final cookies.

Comments

Post a Comment

Popular posts from this blog

Authentic Mexican Pozole by Donald

The recipe I use is below, and I make a few modifications: I go heavy on the meat and hominy, usually between 2 and 3lb of pork and 6 to 8 cups of hominy. I don't include the ancho chiles, but I use ancho chile powder instead of California chile powder in the regular ingredient mix. It gives similar flavor without quite so much heat. I always include the diced green chilies but usually don't include the jalapenos because that makes it too spicy for most people in our family.  I make sure to get pork shoulder still on the bone. They also sell it boneless, but the flavor isn't quite as good in my experience. The only problem with having it on the bone is that it's really tricky to carve all the meat bites out and get rid of all the fat surrounding it after you have made the broth - it's super time consuming. The recipe says to simmer for an hour, but the longer it simmers the better the flavors mix together, so I usually let it go longer than that. That's why this...
Read more

Baked French Toast by Tiffany

Ingredients: 1C packed dark brown sugar 2 T dark corn syrup chopped pecans/walnuts to sprinkle over bottom of pan ½ loaf French bread, cut in " slices (about 7 slices/9 X 13 pan) ½ C butter 5 eggs 1 1/2 C milk 1 t vanilla extract It cinnamon ½ t nutmeg In a medium saucepan, over medium-low heat, mix and melt brown sugar, butter, and corn syrup. Meanwhile, spray a 9 X 13 baking dish with nonstick vegetable oil. Pour the butter and sugar mixture into the dish. Sprinkle with chopped nuts. In a blender, mix eggs, milk, vanilla, cinnamon and nutmeg. Arrange bread slices in baking dish and pour egg mixture over bread slices, not missing any areas, and using all of the mixture. The extra will be absorbed by the bread slices. Cover the baking dish and refrigerate over night. The next morning, preheat to 350. Uncover baking dish and bake for 30 minutes, or until bread is not soggy in the middle. Serve directly from the baking dish.
Read more