Honey? Lavender? Where do I sign up? This is actually my favorite flavor of ice cream, that floral, slightly sweet combination hits something in me that most other flavors just don’t. It’s unfortunately only available seasonally, so once it disappears from the freezer case, I’m left chasing that flavor for months until it comes back around.
This is my attempt to recreate it in a cookie, as far as I know, this exact combination doesn’t already exist as a classic recipe, so consider this my own little experiment. If it works the way I hope, it should capture that same delicate honey-lavender balance in something you can bake any time of year.
(Experiment 93) Lavender cookies
Ingredients
- 1 egg
- 130 g flour
- 1 tsp baking soda
- 100 g sugar
- 60 g butter
- 24 g honey
- 1 tbsp dried lavender
- optional cane sugar
Instructions
- First , combine the flour and baking soda and mix well. If you don’t you will end up with some cookies that taste like baking soda.
- In a stand mixer bowl, cream the butter using the leaf attachment. Add the sugar and honey and mix until all are combined. Add the baking soda flour mix, egg and lavender and again, mix until all combined.
- Form into a ball and wrap in plastic film. Refrigerate for 20 minutes.
- Preheat your oven to 350F.
- Take the dough out of the fridge and cut it into 6-8 pieces. Shape them the way you want, I’m very traditional so round it is. Do not flatten them they will “melt” in half when they cook. I like to sprinkle them with some cane sugar and some more dried lavender flower.
- Cover a baking tray with parchment paper and lay your cookies on it. Again make sure you spread them apart as they will melt down. Cook for ~12 minutes or until they get a nice golden colour.
- Cool on a wire rack and store in an airtight container or they will get mushy.