Never have I thought that lavender could be eaten. All the while I thought it was just for potpourri, decoration, essential oils, room deodoriser, car freshener and stuff like that. However, not all lavender can be consumed. It’s best to get ones that are guaranteed pesticide free which can be found in tea shops. In Switzerland, I get my lavender buds from a tea shop called The Queen Camellia Tea House which is in Lucerne. Though, few weeks ago I went again to find some but they did not have stock of it because of some crop problems. They import theirs from France. A lady there suggested we look at a nearby Reformhaus (a health food shop) as they would have it there. I first heard about lavender biscuits during Kate Middleton’s first pregnancy. There was a tabloid article that mentioned she was munching on lavender biscuits as it helps with morning sickness. Don’t know how true that was but I cared more about those lavender biscuits. After nearly 3 years, I finally decided to give it a go. It was really lovely. Since I did not have prior experience cooking with lavender, I thought I might expect some overly pungent lavender smelling biscuits. But no! With the right amount, it’s really really good. The smell is heavenly when baking and it taste’s very special. Recipe adapted from Bakingdom’s Tea Time Shortbread Cookies
- 1 cup Butter, softened
- ¾ cup Powdered Sugar
- 1 nos Egg
- ½ teaspoon Vanilla Extract
- 2 ¼ cups All Purpose Flour
- 2 tablespoons Dried Lavender Buds
- ½ teaspoon Salt
- ¼ cup Sugar, for dipping
- In a large bowl, cream softened butter together with sugar and salt till light and fluffy.
- Add in vanilla extract and egg. Beat till incorporated.
- Add in flour and lavender buds. Mix till combined.
- Divide dough into two and form into logs. Wrap dough in plastic wrap or parchment paper. Dough will be a little sticky and soft (like it needs more flour, but do not), once chilled it will become solid.
- Chill for an hour in the fridge.
- Pre-heat oven to 150°C (300°F). Line two baking pans with parchment paper.
- Remove chilled dough, unwrap and cut into slices about 1/2 – inch thick.
- Dip one side of the dough in sugar.
- Place biscuits (sugar side up) on prepared baking pans, about 2 inches apart.
- Bake for 20 minutes. Biscuits will look pale, so resist baking them longer otherwise it would be too hard.
- Place on wire rack to cool before serving and storing.
- Try and stick to 1/2 – inch thickness, otherwise baking time has to be adjusted accordingly.
- If the dough gets too soft while slicing, refrigerate for 10-15 minutes.
- The biscuit itself is not that sweet, so I would not decrease the sugar.
- Store in an airtight container up to a week.
- Dough can be frozen up to 3 months.
- Cups to Grams conversion
100 0 100 21