Lavender Cookies

- fragile and flavoued

Summer time is lavender time. The smell, the colour, the flavour.. these flowers are definitely a delicate chocie, not even mentioning all the benefits such as stress relief, perfume, a cure for headaches, possibly for skin conditions and inflamations in general.

Today, however, I'm only focusing on the taste. I haven't tried anything made with lavender until last summer, so you can easily tell I'm no expert. I did love the smell (I have several boquets and lavender pillows), I used lavender extracts and oils, even water, but never for internal use. So I admit to have been a bit skeptical at first, but all that disappeared right after the first bite. I had to ask for the recipe, obviously, and I adapted it to be more like my taste. So this is the result: fragile, buttery little butterfly-cookies with only a hint of lavender flavour.

They were gone in two hours.

And by they, I mean two baking trays.

Ingredients:

• 350 g white flour

• 80 g icing sugar

• 200 g soft butter

• 1 egg yolk

• 1 tsp baking soda

• the fresh flowers of about 8-10 lavender, washed

Instructions:

1. In a large bowl, add the flour, the sugar and the baking soda.

2. Then comes the butter, the egg yolk and the lavender flowers. Knead together all the ingredients until the dough is formed.

3. Preheat your oven to 180C.

4. Roll it out, cut the shapes and transfer the cookies onto the baking tray lined with baking paper.

5. Bake the cookies for about 8-10 minutes. They are still white when ready. They are also a bit soft, but will harden as they cool down.

Enjoy! :)