Do you know that when you have a beautiful lavender at home and think to yourself: What can I do with it except looking at it?! Very simple: dry the flowers and then bake lavender biscuits!
They are made super quickly, are a great gift and, of course, taste really good!
The blend of the delicate lavender flavor and buttery texture makes these cookies a real treat. Try it out and be enchanted by the unique aroma you will have!
But how do I get the lavender flavor into the cookies?
There are two options – you can either make your own lavender sugar (I’ll show you how below) or you can just buy dried (edible!) *lavender flowers.
If you are making the cookies for the first time, please take a teaspoon of the flowers first, because they taste pretty intense. It’s like with coriander – either you love the taste or you think it tastes like soap. And I don’t think anyone likes biscuits that taste like soap. That’s why my motto is: Caution is the mother of the porcelain box in this case 🙂
And if you’re going to take the lavender flowers, just swap regular sugar for the cookies.
Preparing the lavender sugar is super easy, but it takes a few days because the lavender has to dry properly first. Because if it hasn’t dried yet, the sugar gets so lumpy. And that would be a pity.
Therefore, you should start the recipe a few days in advance if you want to make your own lavender sugar.
And that’s how you make lavender sugar:
first wash the lavender and shake dry. Then spread the lavender on kitchen paper and let it dry for about 3 days.
Keep turning the individual stems.
Then mix the dried lavender with the sugar and place in a sealable jar to absorb the flavor.
I took about 150g of sugar for this. And now just leave it for 3 days.
That’s it! But I only used 60g for my recipe, so with the leftover you can use to make another batch of cookies 😉
And this is how I make the dough:
All you have to do is make the dough now. Great right? The dough is made super quickly and only has to be stored in the fridge for about 1 hour. I’ve also made it the night before and just let it rest overnight. Wow were the cookies good the next day!
If you are short on time, you can simply shape the dough into a nice roll, put it in the fridge to pull through and then just cut the dough into small pieces about the width of your thumb, place on a baking sheet and bake.
If the dough is still too sticky, then very carefully add a little more flour!
But if you want to take the lavender biscuits as a souvenir, then after the resting time, roll out the dough on a floured work surface and cut out the biscuits with your favorite cutter for a fancy and even look.
I took my favorite cookie cutter here – they all just look great!
When I roll out the dough, I always put the foil (transparent film) on the dough to roll it out – so the dough doesn’t stick to my rolling pin. Then just cut out, bake, let cool and you can enjoy these little delicacies straight from the tin! You have to try what you bake.
Something else on the subject of shelf life: It is best to store them in a classic cookie jar, i.e. dark and airtight. They should definitely last a week. But I have to warn you: They lasted a maximum of 3 days for me.
Enjoy these wonderful cookies! And if you fancy other cookies, have a look here.
love,
sabrina x
Lavendar cookies
-
Prep time: 10 minutes -
Rest time: 1 hours -
Total time: 1 hours 10 minutes
Ingredients
| 90 g | butter |
| 60 g | lavender sugar – best through a hair sieve |
| 1 | egg |
| 200 g | flour |
| 30 g | ground hazelnuts |
| 1 | pinch of salt |
| 1 | pinch baking powder |
| who likes 1 extra teaspoon of lavender flowers |
Steps of preparation
- Cream the butter with the lavender sugar
- Add the egg and mix well together
- Add flour, ground hazelnuts, salt and baking powder and knead well.
- Wrap the dough in foil and place in the fridge for 1 hour
- Preheat the oven to 180° top/bottom heat and line 2 baking trays with baking paper
- Roll out the dough on a floured work surface and cut out
- Spread the biscuits on the baking sheets and bake for 12 minutes.
- A little tip: if you bake both baking trays at once, be sure to change the trays after 6 minutes
Let it cool down and enjoy!
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.
Fancy some more recipe ideas?
- Pull-apart brioche Christmas tree- it’s not just children’s eyes that light up
- Healthy granola bars without sugar- a great source of energy!
- Vanilla crescents, the classic Christmas cookie
- Yogurt bread – super crispy and enjoyed by the whole family
- lavender cookies
- Australian Pavlova – a wonderful summer dessert!
- Homemade Granola- a great crunchy muesli to have in stock
- Cinnamon Apple Sheet Cake
- The best Sunday cakes for a lazy afternoon
“Bakeroo, your blog post about lavender cookies is a delightful exploration into the world of floral-infused baking! Your vivid descriptions and enticing photographs have me eager to try my hand at these aromatic treats.
Thank you 🤩