Lavender reminds me of many things. The Victorian era when lavender water and soaps made with lavender were very popular, my grandmother who uses talcum powder perfumed with lavender, the rhyme lavender’s blue (dilly dilly) and my lovely, sweet friend Pernille.
There are times when you meet someone and find an instant connect and it was the same when I met Pernille for the first time. Her endearing nature, simplicity and good persona made me connect with her instantly.
And although, we dont meet as often as I would like considering our constraints as parents and the difficult city in which we live, I will always be aware of the fact that she and I will always share a deep friendship that will transcend time, space and distance, as she might relocate to another country in the distant future.
And why lavender reminds of this wonderful lady is that my lavender flavoured cookies come from the lavender grown in her mother’s yard in France. And she never forgets to bring me some whenever she visits her mother.
If you can’t lay your hands on lavender you could use rosemary maybe, but I’m not a big fan of rosemary in cookies, but if you love rosemary then in all probability you will like rosemary tinged cookies as well.
Call them biscuits as one would in England or cookies as one would in the states, they will taste just as gorgeous, but considering the English connection with lavender, I guess calling them biscuits would be a little more appropriate.
I baked some with a sprinkling of demerara for an interesting variation. Light, buttery and with an excellent texture, these are great for making and gifting during the holiday season or even for snacking once in a way.
I enjoyed mine with a cup of plain rooibos. Again, you could always replace the plain flour with whole wheat flour or gluten free flours to suit your requirements.
Eggless Lavender Biscuits/Cookies Recipe
You can replace the plain flour with half whole wheat flour or full whole wheat flour or use a mixture of glutenfree flours.
200 gm (1 cup) butter, softened
1 tbsp dried lavender or 2 tbsp fresh lavender
140 gm (3/4th cup) castor sugar
200 gm plain flour
50 gm cornflour/cornstarch*
demerara sugar or brown sugar for sprinkling (optional)
If using a non stick baking sheet, lightly grease the trays or line them with baking parchment or greaseproof paper.
Pick the bluish purple lavender flowerlets off the stems to measure accurately.
In the bowl of a stand mixer, put in the softened butter and the lavender and beat well. Alternatively use a bowl and a spoon to do the same. This will help to derive the delicate flavour and aroma of the lavender.
Put in the caster sugar and beat until smooth and creamy. In another bowl mix the flour and the cornflour and sieve once to remove lumps if any. Stir in the flour mixture into the butter and bring it together. Knead briefly, just for a minute or two, to make the dough smooth. Do not over knead the mixture if you want a light textured cookie.
Divide the mixture into two halves and roll them into two logs approximately 7” to 8” (18 cm to 20 cm) in length. Wrap in non stick baking parchment or foil and chill until firm, about 1 to 2 hours in the refrigerator. (I’m guilty of putting it in the freezer for 15 minutes to speed up the process at times).
Preheat the oven to 160C/325F/Gas Mark 3.
Cut each roll into slices and put them into the prepared baking sheets. Bake for about 20 minutes or until golden brown at the edges. Allow to cool completely and store in an airtight container.
*cornstarch is known as cornstarch in the US and is not to be confused with maize flour.
Make about 40 to 50 biscuits or cookies.
To receive recipes, tips and inspiration that feeds your body, mind and soul subscribe to Divine Taste newsletter