Easy to bake these yummy fragrant lavender cookies with just few steps to follow. They are best pair-off with a cup of hot beverage but I like it with a glass of cold chocolate milk ... yes, in such warm and humid weather lately.
Recipe adapted from the cookbook "Cakes and Bakes 500" by Martha Day, below my slight modification and notes made in blue.
Makes about 30
150g unsalted butter, softened
115g caster sugar (I reduced to 80g)
1 egg, lightly beaten
15ml/1 tablespoon dried lavender flowers
175g self-raising flour
Some fresh leaves and flowers to decorate
Preheat the oven to 180ºC, position the rack in the center. The temperature of the oven may vary, do adjust accordingly.
Grease two baking sheets.
Cream the butter and sugar together with electric mixer. Stir in the egg. Next, mix in the dried lavender flowers and the flour.
Drop spoonful of mixture on the baking sheets.
Bake for 15 - 20 minutes or until the cookies are golden.
Remove the cookies from the baking sheet and cool on a wire rack before storing them in airtight container.
If you wish, serve with some fresh leaves and flowers to decorate.
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