Lavender Cookies

My first introduction to dried lavender flowers was when I read about a fellow blogger baked cookies using them. I had a chance to purchase these dried flowers at Shermay's cooking school and they were expensive. I paid almost $10 for a packet of 20 g dried lavender flowers for cooking and baking. I searched the internet for a simple drop cookie recipe using these precious flowers and baked them.

Presenting the final product here. See the precious flower peering from just the cookie surface. The flowers are tiny but they really gave a lovely fragrance while the cookies were baking and after which the fragrance lingered on in the container where the cookies were kept. The recipe gave a soft and chewy cookie and the lavender fragrance gave a new experience to eating them.

Here is also sharing the website to know how to use these lovely dried lavender flowers.

http://whatscookingamerica.net/Lavender.htm

Here's is the recipe I used ....

Ingredients:
2 tsp dried lavender flowers
2 cups AP flour
1 1/2 tsp baking powder
125 g salted butter, soften
3/4 cup sugar
1 egg, beaten
2 tbsp evaporated milk
1 tbsp Irish Cream Bailey

Method:

Pre-heat oven at 180 degree C
Sieve together baking powder and flour.

Whisk butter and sugar together till fluffy.

Add in the beaten egg, Irish Cream Bailey and milk.

Add in the dried lavender flowers and stir well.

Add in the flour and stir till well combined.

Drop tsps of cookie dough onto cookie sheets lined with baking mat.

Decorate with quinns.

Bake for 10-15 mins or till cookie turn a golden brown.

Cool completely on a wire rack before storing in an air-tight container.