Lavender biscuits aka Cookies à la Lavande

 

Have you ever noticed how food aromas conjure memories. For my part, having spent my childhood in Provence, I wish I could say that lavender takes me back to my mum's kitchen. But though we had a few lavender home-made sachets in various drawers, the kitchen smelt more of bleach than food.

Cooking with lavender is a little delicate, too much and the dish will smell like a grandmother's favorite eau de toilette, too little and the fragrance will evaporate in the midst of other flavours. Personally, I wouldn't try to use any odd lavender either, though it might be perfectly OK to do so. It's better to call on specialist shops which offer edible lavender at very good price. Lavender lasts a long time. I acquired mine from Uncle Roy's and have been really please with the quality of the goods.
 

For the biscuits recipe, I used Lavender sugar. To make your own, requires patience (a month of) but it's worth it, and makes nice presents. 1 tablespoon of lavender per 100g of caster sugar, seal in jars and leave for a month. Sieve it before using if you don't want the bit or use as such.

The shapes have been make with the Pampered Chef cookies press, but all has not always been well between this gadget and me, read more

Lavender biscuits aka Cookies à la Lavande

Ingredients
125g butter (soften)
175g flour (sieved)
75g lavender sugar or caster sugar with 1 small tablespoon lavender
2 drops of vanilla

Method
In a bowl mix the butter and sugar until fluffy (use a hand-mixer or fork)

Add the lavender sugar and the flour, mix it all together

Leave to rest in the fridge for 20 minutes.

Preheat the oven 200C = 180C fan = 400F = Gas mark 6 

On a floured board, flatten the mixture and use a shaped cutter or a cookies press to make shapes.

Place the biscuits on a baking tray covered with baking parchement
After 8 minutes take a look and cook a little longer if necessary up to 12 minutes no more.