Culinary Lavender Flowers
Culinary Lavender Flowers
Food grade, extra fine lavender, suitable for a variety of cooking and baking.
Try lavender shortbread, scones, cakes, jams or chutney.
Also suitable as a garnish for salads, roasts or flavouring home-made ice cream.
Lavender is quite strong so you don't need to use much in your recipes, a little goes a long way.
French Lavender from Provence
10g supplied in a resealable re useable jar
10g Re fillable Sachets available
Jar Measurement
Re-fillable Sachets
10g Sachets
Culinary Lavender Recipes
Lavender Sugar
Great in shortbread, sprinkled over a sponge or stirred into berries, give jars of lavender sugar as gifts or wedding favours.
Ingredients
1kg caster sugar
2 tsp All Things Lavender lavender flowers
Method
Mix the sugar and lavender, then divide between small bags or jars.
Makes enough to fill 8-10 small bags or jars
Great in shortbread, sprinkled over a sponge or stirred into berries, give jars of lavender sugar as gifts or wedding favours.
Ingredients
1kg caster sugar
2 tsp All Things Lavender lavender flowers
Method
Mix the sugar and lavender, then divide between small bags or jars.
Makes enough to fill 8-10 small bags or jars
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Lavender Shortbread
Ingredients
175g softened unsalted butter
2 tbsp All Things Lavender culinary lavender
100g caster sugar
225g plain flour
25g Demerara sugar
Method
Lightly grease three large baking trays.
Pre-heat oven to 160C/Fan 140C/325F/Fan 275F/Gas 3
Finely chop the Lavender flowers
Put the softened butter and the lavender into a mixing bowl and beat together
Beat the caster sugar into the butter and lavender and then stir in the flour, bringing the mixture together and knead lightly until smooth.
Divide the mixture in half and roll out to form two sausage shapes 15cm (6in) long.
Roll the biscuit “sausages” in the Demerara sugar until evenly coated.
Wrap in baking parchment or foil and chill until firm.
Cut each “sausage” into about 10 slices and put them on the prepared baking trays, allowing a little room for them to spread.
Bake for 15 to 20 mins, until the biscuits are pale golden brown at the edges. Lift them off the trays with a fish slice or palette knife and leave on a wire rack to cool completely.
175g softened unsalted butter
2 tbsp All Things Lavender culinary lavender
100g caster sugar
225g plain flour
25g Demerara sugar
Method
Lightly grease three large baking trays.
Pre-heat oven to 160C/Fan 140C/325F/Fan 275F/Gas 3
Finely chop the Lavender flowers
Put the softened butter and the lavender into a mixing bowl and beat together
Beat the caster sugar into the butter and lavender and then stir in the flour, bringing the mixture together and knead lightly until smooth.
Divide the mixture in half and roll out to form two sausage shapes 15cm (6in) long.
Roll the biscuit “sausages” in the Demerara sugar until evenly coated.
Wrap in baking parchment or foil and chill until firm.
Cut each “sausage” into about 10 slices and put them on the prepared baking trays, allowing a little room for them to spread.
Bake for 15 to 20 mins, until the biscuits are pale golden brown at the edges. Lift them off the trays with a fish slice or palette knife and leave on a wire rack to cool completely.