Lemon and lavender is a wonderful combination. It combines the fragility and freshness of childhood, carefree days and lazing around. These fluffy and very quick cookies are perfect for baking with children. Little helpers are very welcome in this recipe! And if there are lavender lovers among you, you must try these cookies. They are very aromatic and every bite will put a smile on your face.
100% lavender flower water It is not only great for skin care, but is also ideal for making cakes, desserts and drinks. We use the highest quality from organic controlled farming, which has undergone strict control and is suitable for gastronomy.
We will need
For cookies
2 whole eggs
125 g butter
½ cup cane sugar
1 ½ cups flour
2 teaspoons baking soda
1 tablespoon dried lavender flowers (this gives the cookies a very subtle spiciness)
grated organic lemon peel
For the icing
½ cup powdered sugar (can also be cane sugar – the icing will be more crunchy)
2 tablespoons organic lavender water
freshly squeezed lemon juice
grated organic lemon peel
Approach
First, leave the butter and eggs at room temperature for about an hour. Then, in a smaller bowl, beat the eggs with the softened butter and cane sugar until the mixture is completely smooth. Sift the flour into a larger bowl and mix it with baking soda. Both promote the final fluffiness. Grate some fresh lemon zest. Ideally from an organic lemon. I grow lemons on my terrace, so I have a year-round supply of chemically untreated yellow beauties. (Alternatively, you can buy dried organic lemon zest.) Add half of the grated zest to the flour in a bowl and save the other half for the glaze. Finally, crush 1 tablespoon of dried lavender flowers in your palm and mix in. Now combine the egg mixture with the dry. A spoon will suffice. A food processor is not needed here.
Preheat the oven to 190 degrees. Line a baking sheet with baking paper and use a spoon to form round cookies. Always place the same amount directly on the baking sheet. If you want them to be flat, press the center with your finger. Remember to leave enough space between the individual pieces. They will be very fluffy and will spread on the baking sheet. Bake for about 10 minutes.
After taking them out, let them cool, if the children can stand it And in the meantime, prepare the icing. In a small bowl, mix the sugar, freshly squeezed lemon juice (add gradually), the remaining lemon zest and 2 tablespoons of organic lavender water with a fork. Spread the thicker mixture on the cooled cookies and let it harden for a few minutes. I recommend serving with lavender tea for children and quality coffee for adults.
Enjoy your meal and know that the culinary series is just getting started. There will be much more to come.
Previous recipe for quick pancakes with rose water can be found here.
