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default Lavender Biscuits/Cookies

Post by Adrian on 4th April 2011, 11:34 am

An often overlooked plant, smells lovely but have you ever eaten it?

125g (4.5oz) of butter
100g (3.5oz) of caster sugar
1 egg
2 teaspoons of lavender flowers
150g (5.25oz) of self-raising flour

Cut the butter into small pieces and put in a bowl with the sugar. Use a hand blender to cream them together, and then add the egg. Beat it well, again with the blender.

Once it is all well mixed, gently stir in the lavender flowers, freshly picked from the stalks, and then fold in the flour. Mix lightly until all of the flour has been taken into the creamed egg, sugar and butter.

Use a teaspoon to spoon out onto a greased baking tray, leaving plenty of room between each one for them to spread, which they will do during cooking. Bake for 15 minutes at 170 degrees Celcius (325 degrees Fahrenheit), then turn out onto wire racks to cool.

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Post by Compostwoman on 4th April 2011, 1:48 pm

Anyone know if this would work with dried flowers? I have used fresh to make these but never dried.
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Post by mr_sfstk8d on 4th April 2011, 2:38 pm

Does this call for whole flowers or just the petals seperated? If you're using dried petals, I would imagine you wouldn't have to adjust the recipe, as the moisture uptake would be minimal. Not sure about whole flowers though. And taste would be another consideration. Worth trying. For Science, you know Razz
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