Brighten up your spring with our lemon lavender cookies curtsey of Pastry Chef Kim Feletar at Noble Restaurant. The ideal mix of shortbread and butter cookie taste, they’re perfect for Mother’s Day celebrations, bridal showers, or your next tea party. Indulge in their light, buttery goodness paired with a burst of fresh lemon and lavender flavors! Embrace the essence of spring in every bite!
Lemon Lavender Biscuits
Yields 2 dozen
Ingredients:
300 g Brown sugar
230 g Granulated sugar
7 g Salt
8 g Baking soda
1 Vanilla bean (or 1 tbsp of extract)
Zest of ½ a lemon
2 ½ tbsp Dried lavender
4 Eggs
130 g Honey
680 g Strong flour (bread flour) if you don’t have this all-purpose can be substituted, but the cookies may not hold their form as well – they will still taste the same!
Method:
- Cream together the first 7 ingredients, using either the paddle attachment for an electric mixer or by hand with a spoon. Be sure to scrape down the sides at least twice during mixing.
- Add the eggs one at a time, and then honey until completely incorporated.
- Add in flour. Try not to over mix! Just until incorporated is enough.
- Roll into log shape and wrap with cling-film. Refrigerate overnight preferably – or at least until cold all the way through.
- Slice into desired thickness.
- Bake at 350˚F, for approximately 8 – 12 minutes depending on your oven and thickness of cookie. Cookies should be golden brown on edges.
Tips:
- Dough and baked cookies may both be frozen – they hold very well.
- Try dipping them in chocolate – lavender pairs extremely well with dark, milk, or white chocolate.
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