* Ingredients shown bold and italicized are available for purchase through our online store and boutique at the farm.
* Recipes from Prince Edward County Lavender by Louisa Ielo ©2014. Photography ©2014 by Louisa Ielo. All rights reserved.
Preheat oven to 400˚F
Sift together:
2 cups all-purpose flour
1 ½ tsp cream of tartar
¼ tsp salt
1 tsp baking soda
3 tbsp sugar
1 tsp Lavender Florets (Hidcote)
Cut in with fork or pastry cutter:
3 tbsp butter
Add and mix quickly (do not overwork the dough):
¾ cup milk
Work dough into a ½ inch thickness and cut with floured knife or cookie cutter.
Bake at 400˚F for 10 minutes, or golden brown.
Be prepared to be tempted to indulge!
Line an 8 x 8 pan with parchment paper or aluminum foil. Butter the foil (not necessary for parchment paper).
In medium saucepan, over low heat, stir together until smooth, being careful not to overheat/burn:
450 grams chocolate chips
1 can (300 ml) condensed milk
2 cups miniature marshmallows
Dash of salt
When blended, remove from heat and add:
1 or 2 drops (no more) Lavender Essential Oil
¼ cup chopped walnuts (optional)
Spread fudge evenly in pan. Cover and chill about 2 hours. Cut into squares.
* This recipe shared with us by Emily Nash of Consecon. These delightful treats were a hit at our 2014 Lavender Festival. Thank you, Emily! *
1 tbsp Lavender Florets – Hidcote
¾ cup + 1 tbsp white sugar
½ cup butter, at room temperature
1 large egg
Zest of 1 lemon
½ tsp vanilla
1 ¼ cups flour
1 ½ tsp baking powder
¼ tsp salt
- Blend lavender florets and 1 tablespoon sugar in a spice blender or coffee grinder until fine. Transfer to a large bowl.
- Add butter and remaining ¾ cup sugar. Beat with electric mixer until smooth. Beat in egg, lemon zest and vanilla.
- Sift together flour, baking powder and salt. Add to the butter mixture and beat until blended. Cover with plastic wrap and refrigerate for 3 hours (or in freezer for 45 minutes) until the dough is well chilled.
- On lightly floured surface, roll dough into two long logs 1 inch thick. Wrap in plastic wrap and refrigerate 1 hour to firm up dough for slicing.
- Preheat oven to 325˚F. Slice logs into ½ inch rounds and place on cookie sheet. Dust with coarse white sugar and lavender florets for and added touch.
- Bake for 8 to 12 minutes or until cookies are just golden at the edges.