I really like the idea of using flowers in food. This past summer, I'd made a recipe for lavender cookies but failed to notice that it required fresh lavender flowers, and I only had dried. The cookies were excellent, but very, very faint on the lavender. There is another recipe I have not yet tried from the book Aroma: the magic of essential oils in food & fragrance. At this first stage of testing, I've already changed things from using a food processor to a mixer. I could likely do most of this by hand, but, gosh darn it, I've got a beautiful mixer that needs exercise!
4 oz sugar (½ cup + 1 Tbsp)
12 drops lavender essential oil
⅛ tsp salt
8 oz butter
1 large egg
12 oz (2 ⅓ cups) flour
- In a mixer, whisk together the sugar and lavender essential oil until it's well combined.
- Add the salt and the butter, change the attachment to the mixing paddle, and mix until the butter is well incorporated.
- Add the egg and do the same; finally, reduce the speed and add the flour until the dough forms small pebble-sized pieces.
- Press the dough together by hand, wrap and refrigerate for at least 2 hours and up to 72 hours.
- Roll out the dough on a floured surface until 1/4 inch thick. Use cookie cutters or cut the dough with a knife, however you'd like them shaped. Line a cookie sheet with parchment paper and arrange the cookies on it, and refrigerate for another 20 minutes.
- Preheat the oven to 325°F.
- Bake until the edges are just starting to turn golden, about 10 to 15 minutes. Scoop onto a cooling rack (optional : by a window with butterflies flitting amongst the flowers outside and the sun turning everything butterscotch coloured). Allow to cool completely to obtain the correct texture and flavour.
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