Lavender is one of our most copious crops in the garden. We've been putting their fragrant purple flowers to use in our favourite baking recipes, and these oat cookes were particularly delicious. Adapted from the Jekka's Herb Cookbook.
LAVENDER OAT COOKIES
1/3 cup/ 75ml unsalted butter
plus extra for greasing
2/3 cup / 150ml all purpose flour
Pinch of salt
1 cup / 250ml rolled oats
1/3 cup / 75ml caster sugar
1 tbsp / 15ml Golden Syrup
1 tbsp / 75 ml milk
1 tsp lavender leaves - removed from stem and finely chopped
1 tsp / 5ml lavender flowers - removed from flowering spike and left whole
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Method
Preheat Oven: 350 F / 180 C
Grease baking sheet with butter and line with baking parchment.
Sift flour, baking powder and salt into a bowl, add the oats and sugar and mix well. In a small saucepan over a low heat , melt the butter with the syrup and milk until well mixed. Add the flour, oats, sugar and lavender leaves and mix well. Remove from the heat and stir in the lavender flowers.
Scoop large spoonfuls of the mixture onto the prepared baking sheet and shape into rounds, leaving a space between each. Place in the oven and bake for 10 - 15 mins, until golden brown. Remove from oven, leave on the baking sheet for 5 mins, then lift the parchment onto a wire rack and leave the cookies until they have cooled completely.
Serve on their own, with a cup of tea or they are delicious with creme fruit and raspberries.
