These cookies had the perfect amount of butter to form a good crumble just as you bite into them. It’s so exciting taking the first bite and knowing that you got it right. . . Especially when you are adding something a little bit different to your standard recipe.
I chose to use fresh lavender because last time I used essence, it tasted like soap. It’s so strong and perfumey that it doesn’t really work that well in food. . which is weird because it is food grade. I am lucky enough to have access to a huge lavender plant at Tyler’s parents house. I used the leaves for the flavour as there weren’t many flowers left and I much preferred them on my dining room table.
The icing isn’t flavoured, just because I didn’t want to overload anyone with such a huge flavour hit. Over kill can be dangerous and I am a firm believer in less being more. I used royal icing so that they would set hard and I could stack them for travel. Simplicity is!
I let them set on the trays in the fridge for 15 minutes before baking so that they hold their shape a bit better. They really don’t change shape at all if you do this, which makes this recipe perfect for more intricate cookie cutters.
The lavender needs to be very finely minced and then just sprinkled over the top of the rolled dough. One more roll over for the lavender to imbed itself into the dough and then just cut your cookies!
Follow my lead. . .
- 250g butter, softened
- ½ cup caster sugar
- 1 tsp lavender leaves, finely minced
- 2 ¼ cup plain flour
- 2 egg whites (from 59g free range eggs)
- 3 cups pure icing sugar
- 1 teaspoon lemon juice
- ½ drop lilac gel food colouring
- Preheat a fan forced oven to 160C and line 2 baking trays with canola oil spray and baking paper
- Using an electric mixer, cream the butter and sugar until lightened in colour and thickened, approximately 4 minutes on a medium speed.
- Add the flour and lavender and beat until just combined and then scoop out onto a lightly floured surface and roll out to approximately 5mm thickness. Cut using a 5cm round cookie cutter and place straight onto the baking trays. Place into the refrigerator for 15 minutes to set.
- Place into the oven for 25 minutes or until very lightly golden. Allow to cool on cake racks.
- To make the icing, whisk the egg whites, icing sugar, lemon juice and food colouring with an electric mixer until thickened, approximately 3 minutes on a medium speed. Scoop into a piping bag with a small round tipped piping tip attached.
- Pipe a small circle into the centre of each biscuit and then top with a few white sprinkles.