A few years ago, I wrote a blog all about Lavender and how it’s gone beyond just an air freshener scent! You’ll find below my blog from June, 2013. with a great recipe for Lavender Shortbread Cookies! Enjoy!
So, we all know how wonderful lavender smells, right? It may well be up there as one of the most popular potpourri and air freshener scents. And what about cologne? Right up there as well.
But, have you ever thought about using it in your culinary adventures?
The recipe for shortbread cookies, which is below, are great enough to stand on their own, but how about pairing them with a dish of coconut ice cream, and some cherries soaked in kirsch? What about pairing them with a cup of tea?…
Ah, a cup of tea, you ask?
Well, I like using loose-leaf teas. In addition to reducing waste by not using tea bags, it enables you to buy a plethora of teas in much smaller quantities.
One of my favorite things to do is infuse either a really good Asam Gold Black Tea or Green Tea with spices/herbs. Lavender is perfect for either of these teas. For every cup of tea, I’d use approximately 1/4-1/2 teaspoon of lightly mortared dried lavender flower buds along with your desired amount of loose leaf teas. Of course, if you use tea bags, you could do so, just put the lavender in a tea ball or tea pot, then strain.
Have you ever thought about using it for a compound butter?
Well, first of all, you might be asking, “What Is A Compound Butter?” It’s really simple, as soon as you mix anything into ‘butter’, it becomes a ‘compound butter’. For example, add some garlic and sherry or white wine, you have a compound butter. Add chives, sea salt, black pepper, paprika, you have a compound butter.
Add mortared lavender and a dash of sweetener, you have a compound butter. Now, you can use Earth Balance, Miyoko’s Cultured Butter, or coconut oil for a wonderful and delicious foundation for your compound butter. The sky is the limit.
Become imaginative. Add in some lightly toasted pine nuts. Maybe add a touch of agave or coconut sugar for sweetness and to perk up the lavender. Keep this one simple. You don’t want the lavender competing with other strong(er) flavors. You can use this as a spread on toast or a bagel. Or put a small dollop on your lightly grilled vegetables, such as asparagus. Or adorn your pan roasted tofu or tempeh.
Do you see what I mean? Just give it a thought, and I’m sure you will come up with boundless possibilities.
Linda Voorhis - Veganification
4 dozen cookies
- 2 cups vegan shortening (Miyoko’s Kitchen softened, Earth Balance softened, or Coconut oil)
- 1 cup packed brown sugar or coconut sugar
- 3 tablespoons dried lavender flower buds (very lightly crushed so as not to lose their shape but enough to release their fragrance)
- 3-3/4 cups white whole wheat flour, plus an extra 3/4 cup
- Preheat oven to 325 degrees.
- Cream shortening with sugar until light and fluffy.
- Mix lavender flower buds into the 3-3/4 cups flour.
- Add 3-3/4 cup flour and mix well.
- Turn onto lightly-floured surface and knead for 5 minutes. As you are kneading add in as much of the additional ľ cup flour as you need to form a soft dough.
- Roll to ˝” thick, squaring off the edges. Cut into cookie strips that are approximately 1”x3”. Gently place them onto an ungreased cookie sheet.
- Prick shortbread with a fork to give the cookies their classic look.
- Bake for 20-25 minutes, until cookies are lightly browned.
- Calories 5136
- Total Fat: 249 g 383.08%
- Saturated Fat: 139 g 695%
- Cholesterol: 677 mg 225.67%
- Sodium: 1817 mg 75.71%
- Potassium: 2110 mg 60.29%
- Total Carbohydrate: 626 g %
- Sugar: 223 g
- Protein: 106 g
- Vitamin A: 148.48%
- Calcium: 457 mg 45.7%
- Iron: 32 mg 177.78%