Lavender cookies haven’t exactly hit the market here yet. Most of us can’t imagine it coz we only get lavender in our soap, perfume and talcum powder. So when they think of lavender cookies, they will picture a sickening soap-flavored cookie instead. I have tested my lavender cookies on my friends. Most of the guys will balk at flower-flavored cookies whereas the women love it. I like it. The cookie is crunchy, buttery (I use cultured butter) and it’s got a pleasant, mild lavender smell that is nothing like soap.
In this recipe, I made my own desiccated coconut. I do it because I want to avoid sulfur dioxide which is used to preserve color in food that tends to turn brown. For example, dried fruits like apples, mangoes, yellow raisins and coconut contain sulfur dioxide. It’s just not good for people with eczema. It’s extra work but it’s not hard work. Just get skinned grated coconut from the market or grocery store. Spread it out on a baking sheet and bake it on low temperature in the oven until dry. Store in fridge or freezer. Of course if you have no issue with sulfur dioxide, then just buy desiccated coconut from the store and make your life easier.
Lavender Butter Cookies (about 50 bite-sized cookies)
2 cups all purpose flour
2 sticks butter
250 g sugar
1 Tbsp desiccated coconut
2-3 Tbsp lavender flowers
1 tsp vanilla essence
1/2 tsp baking powder
Cream butter and sugar until well mixed. Add in the rest of the ingredients. The dough will be soft but not sticky. If it’s sticky, add in more flour.
Chill for a few hours.
To bake, preheat oven to 180 c. Bake for about 15 min. Turn off oven and let it dry out and crisp in the oven for about 15 min.