What kind of lavender do you use for baking?

When purchasing lavender for baking, make sure you are buying culinary lavender and it is free from pesticides or other harmful chemicals. It's best to use organic culinary lavender whenever possible. You can also grow your own lavender plant and use its buds.

Is English lavender and culinary lavender the same thing?

Yes, English lavender and culinary lavender are the same species of lavender and can be used interchangeably in cooking and baking. English lavender is a popular variety of lavender used for culinary purposes because it has a sweet, floral flavour that works well in baking; such as cookies, cakes, and ice cream. However, it's important to make sure that the lavender you are using is specifically labeled as culinary lavender and is free of any pesticides or other harmful chemicals.

Can I use fresh lavender in baking instead or dried lavender?

Yes, you can use fresh lavender instead of dried lavender in baking. Keep in mind that the flavour and potency of fresh lavender may differ from dried lavender. Fresh lavender has a more subtle flavor than dried lavender, so you may need to use more of it in your recipe to achieve the desired taste. Also, fresh lavender has more moisture than dried lavender, which can affect the texture and moisture in baked goods. To use fresh lavender in baking, simply chop the lavender flowers finely and incorporate them into your recipe as directed.

Lavender Shortbread Cookies

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These lavender shortbread cookies have a delicate, sweet fragrance of summer. They are crisp, buttery and melt in your mouth. Not to mention they are the perfect summer shortbread to serve with a cup of tea!

Author: Alie Romano
Prep Time: 60 mins
Cook Time: 30 mins
Total Time: 1 hour 30 mins
Yield: 36 cookies 1x
Category: Cookies
Cuisine: British

Ingredients

Units Scale

1 cup unsalted butter, at room temperature
1/2 cup icing sugar, sifted
2 teaspoons English Lavender Buds
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup cornstarch
1 1/2 cups all-purpose flour

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Instructions

In a mixer cream together butter and icing sugar. Add lavender, vanilla and salt, mix to combine.
Add cornstarch and mix until smooth, add flour and mix to combine.
Place dough in the fridge to firm up, approx. 45 minutes.
Preheat oven to 300˚F. Line two baking sheets with parchment paper.
Roll dough into 1 tablespoon size balls and place on a cookie sheet approx. 1 inch apart. Using a fork, press down on the tops of each ball and drag the fork across. If the fork is sticking you can dip the fork into flour before you press into each cookie.
Place in the oven and bake for 25-30 minutes or until the bottoms just start to brown.

Notes

Store in an airtight container for up to 2 weeks or freeze for a month.

You can change out the lavender and add your favourite flavours
ie. – rosemary, nuts, lemon, chocolate, etc.

Nutrition

Serving Size: 1
Calories: 78
Sugar: 1.7g
Sodium: 52mg
Fat: 5.2g
Saturated Fat: 3.3g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 7.3g
Fiber: 0.2g
Protein: 0.6g
Cholesterol: 14mg

Find it online: https://bakingforfriends.com/lavender-shortbread-cookies/