These cookies are adapted from a recipe for gingerbread cookies by Sarah Trivuncic in ‘Sweet Bitesize Bakes’. I’ve used lavender for several recipes in the last year since picking my own and it keeps well after drying so can be used all year round. I particularly like it with lemon but combined with some fresh local honey in this cookie recipe it’s truly lovely. The cookies kept well for several days so it’s worth making lots – I got 24 from this mixture but you could get more depending on the size of the cutter.
I finished my cookies with a topping of coloured sugarpaste cut from the same size heart shaped cutter and then decorated them with little blossoms cut from sugarpaste. They’d make a pretty gift too, perhaps for Mothers’ Day or Easter.
80g Light soft brown sugar
200g Plain flour
1/2 tsp Bicarbonate of soda
1 tblspn Lavender flowers
Melt the butter, sugar and honey together in a pan. Stir well until all dissolved and then leave to cool a little. Mix the dry ingredients together in a bowl, rubbing the lavender flowers into the flour with your hands.
Pour the butter, sugar and honey mixture into the dry ingredients and combine together. Wrap the dough into clingfilm and place into the fridge for 30 minutes. Heat the oven to 180c.
Take the cold dough mixture and roll out to the thickness you would like your cookies to be. cut into shapes with a cutter and place on a lined baking tray. They will take about 10 minutes to cook. If you can resist eating them all immediately as they are you can decorate them when cooled!