Lavender Cookies

Spring is here!

Although for me, who lived most of my life in the northern hemisphere, October is synonymous of Autumn ... Spring is here! Swallows are already making their nests on the roofs, the trees are blooming, the weather is mild and I'm trying to overcome my seasonal confusion, cooking.

What about baking some small cookies with flowers ... Lavender Flowers?

Lavender is a plant natural from the Mediterranean and its use by man in cosmetics and medicine is historic. In the kitchen you can add lavender to both meat and fish dishes as well  as to sweets. Cultivated largely in Provence, is, along with hyssop, oregano, basil, rosemary, sage, thyme and fennel, one of the herbs of Provence.

With spring as inspiration, I adapted a recipe from the book 200 Recipes for Cakes and Biscuits, to create these fragrant flowers and butterflies cookies.

Ingredients:

100 g butter

2 eggs

175 g of wheat flour

25 g of rice flour

100g of demerara sugar

1/2 tablespoon of baking powder

1 tablespoon of lavender flowers (for food purposes)

Mix the flour and baking powder. Add butter, it should be at room temperature, and crumble until is well incorporated with the flour. Add lightly beaten eggs and sugar, mixing well. Finally add the lavender flowers. Extend the dough in a floured surface with the help of a rolling pin. Cut the biscuits with a cutter of your choice (in this case I used small cutters in the shape of flowers and butterflies). Bring to bake in oven at 180 º C on trays lined with parchment paper. When the cookies edges are lightly browned remove from oven for. Leave to cool in the tray for a few minutes and then move to a rack to cool completely before storing.

Bon Apetit!