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Lavender Cookies

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The wonderfully aromatic lavender is a versatile herb used for cooking and in marmalades and jams. When steeped in vinegar it imparts a delicate flavor to your salad dressings. Oil-steeped lavender can be used to marinate cheese. Makes two dozen cookies.

The wonderfully aromatic lavender is a versatile herb used for cooking and in marmalades and jams. When steeped in vinegar it imparts a delicate flavor to your salad dressings. Oil-steeped lavender can be used to marinate cheese. Makes two dozen cookies.

1 1/2 cups (150 g) whole wheat flour
1 heaping Tbsp (15 mL) dried lavender
1 tsp (5 mL) baking powder
2 Tbsp (30 mL) flax seeds, ground Zest of 1 orange
1/2 cup (125 g) butter, at room temperature
1/2 cup (100 g) sucanat
1 large free-range egg
1/2 tsp (5 mL) vanilla extract
Almond slices, for garnish
1 Tbsp (15 mL) butter, to grease cookie sheet

Preheat oven to 180°C (350°F). Grease a cookie sheet with butter and set aside.

In a bowl, sift the flour twice to give more lightness to the cookies. Stir in lavender, baking powder, flax seed and orange zest.

In a separate bowl, beat butter with sugar until pale. Beat in egg and vanilla extract. Slowly beat in dry ingredients.

Place batter, one tablespoon at a time, onto cookie sheet. Sprinkle the tops with almond slices, then bake for 15 to 20 minutes or until golden.

Source: alive #213, July 2000

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