I seem to be going through a mini obsession with floral baking. I have been looking at and trying to come up with recipes using honeysuckle and violet as well as these lovely lavender cookies. The lavender in my garden was so pretty that I felt the need to use it while the little flowers were still delicate.
What surprised me the most was that both my boys loved these, I think the little bit of sharp lemon icing on top really helps balance the more perfumed taste of the lavender. Perfect for a lovely cup of tea.
Lavender and Lemon Cookies
- 100g dairy free margarine (I use Pure)
- 100g caster sugar
- 125g flour
- ½ tsp bicarb of soda
- 1 tbsp of ground flax mixed with 3 tbsp hot water (to replace 1 egg)
- 1 tsp lavender flowers
- 1 tbsp Lavender leaves, chopped finely
- zest of 1 lemon
- pinch of salt
preheat oven to 180 c
Cream butter and sugar, stir in the flax mixture gradually then everything else. Put large teaspoonfuls onto a baking tray with baking paper.
Bake for approx 10 to 15 minutes or until the edges start to turn brown, do not over cook.
Leave to cool completely on a cooling rack before icing.
- 100g icing sugar, sifted
- 4 tsp lemon juice
- fresh lavender flowers to decorate
Mix the lemon juice a tsp at a time until you reach desired consistency. Make a small circle of icing on cookie then decorate with lavender flowers.