Here’s a nice easy recipe for Lavender Lemon tea cookies that we’ve adapted from Dietitians of Canada, COOK! A tea time favourite- oooh so pretty too! They are a perfect pairing with a cup of Serenity Lavender’s Lavender Earl Grey tea on a cold winter’s day or just a nice treat to chase away the winter blues.
2 cups all-purpose flour
1/4 cup Serenity Lavender’s lavender sugar
1 tbsp baking powder
1/3 cup non-hydrogenated margarine
1 large egg beaten
1/2 cup 2% milk
2 tsp lemon extract
1 cup icing sugar
2 1/2 – 3 tbsp 2% milk
2 tsp non-hydrogenated margarine
1 tsp lemon extract
Preheat oven to 325°F (160°C)
In a large bowl, combine flour, lavender sugar and baking powder. Using a pastry blender or two knives, cut in margarine until mixture resembles coarse crumbs.
In a small bowl, whisk together egg, milk and lemon extract. Pour over flour mixture and stir just until a stiff dough forms (do not over mix).
Drop 1 tablespoonful (15 mL) about 2 inches (5 cm) apart on prepared baking sheets. Bake in preheated oven for 8 to 10 minutes or until bottoms are golden. Transfer to a wire rack and let cool completely.
In small bowl, combine icing sugar, milk, margarine and lemon extract to form a smooth, thin frosting.
Drizzle frosting over cooled cookies and top with Serenity Lavender’s Culinary lavender buds.
Makes about 30 cookies
We’ve started our holiday baking with a few of our favourites from mouth watering shortbread to chocolate fudge. At Serenity Lavender we’re always experimenting and adding lavender to different recipes to see how our favourite herb accents a recipe. Like anything in life, we’ve had some huge successes and then some less than stellar results. Over the next several weeks on Sundays we’ll be sharing some of our recipes that have been great hits and sure fire crowd pleasers. Today we thought we’d start with a classic – Lavender Shortbread! Buttery crisps with a hint of floral and citrus notes that turns this old family recipe into something spectacular!!
Servings: 5 dozen cookies
1 lb unsalted butter, softened
1 cup icing sugar
2 teaspoons Serenity Lavender culinary lavender (ground)
2¼ cups all-purpose flour
½ cup rice flour
½ teaspoon salt
Preheat oven to 325°F.
Cover bottoms of two baking sheets with parchment paper. In a large bowl, cream together the butter, sugar, lavender with an electric mixer. Mix until light and fluffy, about 3 minutes. Add all purpose flour, rice flour and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll each square to a thickness of 3/8 inch. Cut with cookie cutters and place onto baking sheets, spacing cookies about 1 inch apart. Bake 15 to 20 minutes or until pale golden around the edges. Cool then transfer to a rack. Sprinkle with powdered sugar.
Store in an air tight container.
Photo from ilovemilkandcookies.blogspot.ca
1 3/4 cups of your favourite berry — frozen is fine, try it with a blend of berries!
1/2 cup plain flour
4 tbsp butter
4 tbsp demerara sugar
4 tbsp chopped hazelnuts or almonds
1 teaspoon Serenity Lavender Farm culinary lavender buds
6 tbsp caster sugar
2 thin strips of lemon rind
6 tbsp water
Make the Syrup
Combine ingredients for syrup in a pan and stir over medium-high heat until it boils. Let boil for 5 minutes, remove from heat and cool.
Make the Crumble
In a mixing bowl, add the butter in small pieces to the flour, mixing with your fingers. Add the sugar, continue mixing until you have a crumble. Gently mix in nuts (Oats can be substituted for nuts).
Put it all together
Preheat oven to 350° F
Add your berry mix to an ovenproof dish (or divide evenly between ovenproof ramekins). Remove the lemon rind from the syrup and pour over fruit. Top with the crumble mixture and bake for 30 minutes or until crumble is brown and toasty.
Serve with cream, whipped cream, or ice cream. Sprinkle with lavender buds for a beautiful finish!
Photo Credit – Marco Verch
Perfect dessert to share with your loved one this Valentine’s Day.
( Via adishofdailylife.com )
It’s time to start the holiday baking around here and one of our family favourites is Lavender Shortbread. These buttery, tender morsels accented with a hint of floral and citrus flavours of Serenity’s culinary lavender are so irresistible, that’s its hard to keep them around until the holidays.
1 pound unsalted butter at room temperature
1 cup of sugar
1 cup rice flour
3 cups of all purpose flour
1/2 tsp salt
2 teaspoons ground Serenity Culinary lavender
Preheat oven to 350 F. Cream together butter and icing sugar until light and fluffy. Sift together the dry ingredients. Mix together the dry ingredients into the butter mixture until all the dry ingredients are incorporated.
Spoon dough using a small ice cream scoop onto a parchment lined pan leaving about 2 inches between cookies and press using a fork. Bake for 15-20 minutes until the bottoms are lightly brown. Remove from oven and let cool.
Makes about 40 cookies.
1 cup vegetable oil
4 tablespoons finely chopped fresh lavender
3 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
4 pork steaks
Preheat an outdoor grill for low heat.
Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes.
Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.
Perfect for any green salad!
1/3 cup extra-virgin olive oil (I used half canola, half olive oil)
1/3 cup balsamic vinegar
1/2 tsp. sea salt
1/2 tsp. dried culinary ‘Provence’ lavender buds, finely ground in a spice grinder (I just chopped them with a knife)
In a small bowl, whisk together the oil, vinegar, salt, and lavender.