Ok here it is.....I have been getting requests for this recipe...you can also substitute with gluten free flour & xylitol a great & healthy sugar subsitute.
2 T dried fresh lavender
1/4 T baking power
1/4 T salt
13/4 cups of flour
2/4 cups of sugar ( also xylitol great sugar substitute)
2 T grated lemon zest
2T juice of 1-2 lemons
1 1/2 sticks of unsalted butter cut in cubes
1 egg yoke
1/2 T Vanilla extract
OK get ready...combine in a food processer
sugar, lemon zest & lavender until mixed well. ( thirty seconds)
whisk dry ingredients together
flour, baking power & salt
add to sugar mixture
add butter cubes on top of mix pulse about 15 1 sec pulses will look like cornmeal
in a separate bowl whisk egg yoke, lemon juice & vanilla pour in mix
pulse about 10 seconds until it forms into a dough ball.
remove & shape into a cylinder 12" long 1/1/2 in in diameter
chill the dough untill firm ( 45 in frezer) 2 hours in fridge
preheat oven to 375
MUST line a baking sheet with parchment paper
slice about 3/8 thick not to thin or will burn
cook about ten min
edges will lightly brown
be sure to turn halfway when cooking.
remove cool on rack
My favorite part is packaging them. Do your thing.
I usually stack them in clear bags & throw a pinch of the lavender on top, tie kitchen twine, a handmade tag. Yum!!!
Nice to give as a gift with a fresh buch of lavender.
I also make a rosemary version.. let me know how it turns out.
xooxxo Verbena Girl