Cooking with Lavender ... Recipes
Delicious lavender shortbread is perfect dunked into a cup of tea or coffee. It also makes a lovely gift as shortbread keeps well.
The first and simplest option is to simply add a sprinkle of our dried culinary lavender to your favourite shortbread recipe - remember that with lavender less is often more!
The Edmonds Cook Book has a good shortbread recipe. To make lavender shortbread add 4 or 5 teaspoons of culinary lavender when you cream the butter and sugar. You can also add a couple of teaspoons of chopped rosemary if you have some handy. https://edmondscooking.co.nz/
Or you could follow the famous Mary Berry’s recipe below. Mary Berry is the star of The Great British Bakeoff TV series.
- Beat 175g butter with 2 teaspoons of dried culinary lavender, or 2 tablespoons of fresh lavender flowers, until the butter is very soft and the room is full of the scent of lavender.
- Beat in 100g caster sugar until the mixture is pale and creamy.
- Gently blend in 225g of plain flour, making sure not to overwork the mixture or you will end up with a tough shortbread.
- Roll the mixture into 2 fat sausage shapes and roll each in demerara sugar until coated. Chill each sausage, wrapped in clingfilm or tinfoil for a minimum of 30 minutes and then slice each into approximately 10 rounds.
- Bake the shortbread in a preheated oven at 160℃ for 15-20 minutes until light golden brown.
- 2 1/2 cups of milk
- 1 cup sugar
- 4 cups light cream
- 1/4 tsp salt ... 1 tsp vanilla extract
- 3 Tbsp of dried culinary lavender OR a handful of fresh Lavender angustifolia flowers
- If using dried lavender - Gently heat the milk - do not boil. When milk hot add lavender and leave to steep for 5 minutes. If using fresh Lavender heat with the milk.
- Strain out the Lavender & stir in the salt & sugar while still hot.
- Stir in vanilla extract & cream.
- Chill immediately, minimum 2 hours.
- Churn or process as your ice cream maker directs, then skip to step #8. OR by hand follow steps #6 & #7 ...
- Pour mixture into a stainless steel bowl and place in your freezer.
- Every 15 minutes, whisk or beat until icy or thickened.
- In the last few minutes or just before you remove from the ice cream maker: sprinkle in a few fresh florets of Lavender if available - Fresh or frozen raspberries an option or Lemon peel zest.
PS: If you like a stronger Lavender flavour - use 4-5 tbsp. dried culinary lavender but remember over steeping with dried lavender makes the taste bitter and the colour grey.
Below is a link to a very delicious lavender syrup by Annabelle Langbein. The syrup is wonderful over summer berries.