The garden is full of lavender at the moment, enough for the bees and our kitchen so I thought I would put some recipes together while the lavender is in season. It is also in anticipation for our trip to France in June when I hope to experience the beautiful lavender fields and delicate flavours in the French cuisine.
We have two varieties in our garden but I only use the English lavender variety (Lavandula angustifolia) which is the most common variety for baking because of it’s delicate flavour. Other varieties can be too pungent which creates an over perfumed flavour in the cooking.
If you don’t have any lavender growing, see if a friend or neighbour has some they can give you but make sure they haven’t used any insecticide on it. Don’t use lavender from a florist or other retail source unless it is certified organic.
Ingredients for Lavender Shortbread
- 6 oz/170g Four
- 4 oz/113g Butter (soften but not melted)
- 2 oz/56g caster sugar
- 2 tablespoons of lavender flowers (see picture below )
- Preheat oven on bake (not fan bake) to 150 degrees centigrade and line a baking sheet with greaseproof paper.
- Sift flour into bowl.
- Add butter and rub into flour.
- Add sugar & lavender and knead ingredients together until they bind together.
- Lay dough onto a large piece of cling film and wrap dough. Once wrapped roll dough to form a cylinder shape about 2 inch diametre (this will be the size of the biscuit diametre before cooked).
- Put wrapped dough into fridge for 30 mintues.
- Once dough is firm, remove from fridge and slice 1/2 inch thick rounds and place onto prepared baking tray.
- Bake for 15 minutes or until a very light golden on edges.
- Cool on a wire rack
Lavender shortbread makes a lovely base for strawberry shortbread which you can serve as an afternoon tea or summer dessert.
For this recipe I have only used the lavender flowers and not the whole buds. You just pull the flower petals from the buds as pictured left. The flowers have a delicate flavour which is what you are looking for with simple recipe such as shortbread. The whole bud would likely be used in a more robust flavour meat dish.
Hmmm, I’m just thinking that a lavender infused chocolate truffle might be quite nice so keep logging in for that future recipe!
Lavender scone recipe you might also enjoy: