Lavender + Rose Biscuits

I have been wanting to share my recipe with you, so here it is! Lavender has such a distinct and wonderful flavouring. The best part is that you don't need much to make an impact, whether it's in using essential oil for body care, or fresh lavender for baking. These tea biscuits were part of a little entertaining weekend that we had a little bit ago. It's also a great pairing for another treat that I will share with you later. I hope you enjoy!


Ingredients:
250 g (2 cups) all-purpose flour
1/2 teaspoon course salt
2 teaspoons French blue lavender (finely chopped)
230 g or (1 cup)  quality unsalted butter, room temperature
100 g (1/2 cup) brown sugar
65 g (1/2 cup) icing sugar (confectioner's sugar)
3 tablespoons rosewater (food-grade) 
1 tablespoon grated lemon zest

Glaze Ingredients:
3 tablespoons icing sugar
1 med. lemon
1 tablespoon lemon juice (freshly squeezed)
2 tablespoons rosewater


Time: Prep + Cooking: Approx. 20-25 minutes
Bake: 180 C /350 F
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Method:
  1.  In a bowl, whisk together the flour, French lavender, and salt. 
  2. Put butter, brown sugar, icing sugar, rosewater, and lemon zest in a bowl, and use an electric mixer on medium setting to mix. Mix until it's fluffy and pale for 3 minutes. On low speed, slowly mix in the flour mixture from step #1 until combined. 
  3. Next, divide the dough in half, and place each half on a piece of parchment paper, shaping each piece into a long rectangular roll or log form. *Roll the parchment to 3 cm or 4 cm in diameter. You can use a straight edge ruler to make each side level when turning. Make sure to get out any air excess if necessary, then place parchment wrapped dough in freezer for about 1 hour or until firm. 
  4. Preheat oven to 180 C. Cut each log in small slices (about 1 cm thick or less). Line baking sheets with parchment. Leave about 2 cm or so space apart between slices placed on baking sheet. 
  5. Bake biscuits in oven 13-16 minutes, or until edges are golden brown. Rotate baking sheets after about 6-8 minutes. Place biscuits on a cooling rack and let sit for a few minutes before adding the glaze. 
  6. Light glaze: in a small bowl, use a small whisk to combine the 3 tablespoons of icing sugar, 1 tablespoon of lemon juice, and 2 tablespoons of rosewater. Pour a little bit of the mixed glaze over the top of each biscuit. The glaze will be slightly translucent. Allow the glaze to solidify before serving.
https://drive.google.com/file/d/0B3lND23oq24OM2o1aTJxUHBXTlk/view?usp=sharing
*Great tip! You may use paper towel rolls to insert your transferred parchment wrapped dough before freezing. To do this, cut a slit on one side of the paper towel roll, and place your parchment wrapped dough inside of the roll. Next, freeze until dough is firm for about 1 hour.



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4 comments

  1. So yummy, darlings!

    xoxox,
    CC

    ReplyDelete
  2. Delicious with simple ingredients great presentation.

    ReplyDelete
  3. You are so talented! You know these two flavours are my favourites but I never thought you can make them together in one cookie :)

    ReplyDelete
  4. Wow this looks so yummy! I think I should try at home, it also seems easy to do :) thanks for comming to my blog!!
    Xoxo

    Petite Dolce Vita

    ReplyDelete

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