Using lavender in baking. DO IT RIGHT!!!

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I’ve been baking again.

Not in my test kitchen- here at home.

I MISS the double oven.

Miss the convection oven.

Miss the six burners on the gas range.

But- this is where I live- and no one is going to bake me

cookies, now are they?

Yesterday I made peanut butter cookies, and the last of

my grapeskin flour cookies.  Last night I also made some

lavender cookies, and I’m planning on making some

oatmeal cookies this evening.

Because, when I don’t make cookies, Frank goes out

and buys them.  And I don’t like most store bought cookies.

The lavender cookies turned out so good with the lavender

I harvested last year.  http://heidiannie.com/?p=2421

That link above has the recipe for the

cookies as well as the procedure for the lavender harvesting.

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I dipped the sides of the sugar in colored sugar and then imprinted a small

star of color sugar in the center of the cookie.

This is the first time I used culinary lavender and I am so impressed  with the

flavor!  I have seen several cooking blogs that used lavender for a flavoring

and they just used dried lavender- not separating the blossom from the

calyx and I have had to move on quickly not to contradict their advice.

But I want to so badly- because I used to make the same mistake- and really

the lavender is overpowering and harsh.  Using only the dried flower, the fragrance

is still there, the flavor is subtle, and the cookie- DELICIOUS!

So, if someone tells you to just dry your lavender and use the dried part to infuse

sugar or to flavor cookies, smile gently, shake your head slightly and refer them

to me.  Because it makes that much of a difference.

Lavender’s blue,

dilly dilly.

Lavender’s green,

dilly dilly.

Process it right,

dilly dilly-

For the best cookies you’ve ever seen!

lavender and Aiden 008

11 thoughts on “Using lavender in baking. DO IT RIGHT!!!

  1. When I clicked on the culinary lavender link, it took me to the handmade items post; I don’t think that is what you wanted.

  2. Sorry about that – I tried to change the link- but it wouldn’t let me. You have to copy and paste the link I put up there now.
    Thanks for letting me know!
    And Allyson- I felt exactly the same looking at that picture!

  3. I certainly remember that post where you describe separating the flower from the calyx, and I have a feeling that I had a go at it being so impressed with yours! I have got some lavender sugar from last year in the garage, but I haven’t used it yet. I once had sponge pudding with lavender custard in a restaurant that was doing ‘ye olde englishe foode’. It was delightfully purple and lavender flavoured. Thanks for the reminder. I must open that jar of sugar and see how it smells…. I’ve just planted a couple of new lavenders to replace the ones that died in the winter too…. 😀

  4. Oh thanks, Joanna! I have always liked these- but now I LOVE them. The flavor is understated and they don’t smell like soap- but like a delicate sugar tea biscuit!

  5. Elizabeth- I’ll get you some culinary lavender. 🙂
    Brydie-
    It is so unfair of men to think that cookies can be bought on the same level as home made. I feel under valued when he/they act like a store bought cookie is a good substitute for mine. 🙁
    And thanks- I’ve tried to dress them simply.

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