Saturday, April 4, 2009

Lavender Cookies

Yes, you can use lavender in food! Adding a touch of lavender to cakes, lemonade, jellies, and cookies makes for an unexpectedly pleasant tasting surprise. It’s a delicate flavor that smells as good as it tastes.

But when using lavender beware. The old adage that “if a little is good, a lot is better” doesn’t apply here. Too much lavender in foods turns an elegant essence into a sudsy mouthful by making foods taste a bit like hand soap. So go easy on the measuring and enjoy the fresh-from-the-field flavor of lavender.

Here’s a recipe that’s fun to make and share. It’s from The Complete Book of Herbs by Andi Cleavely and Katherine Richmond. Enjoy.

5/8 Cup butter plus more to grease baking sheets

½ Cup granulated sugar

1 egg beaten

1 tbsp dried lavender flowers

1 ½ Cups self-rising flower

Assorted leaves and flowers to decorate

Preheat the oven to 350º. Cream the butter and sugar together, then stir in the egg. Mix in the lavender flowers and the flour.

Grease two cookie sheets and drop spoonfuls of the mixture on them. Bake for about 15–20 minutes, until the cookies are golden. Serve with some fresh leaves and flowers to decorate. Makes about 30.

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