Totally free & updated periodically for your enjoyment.
Lavender Simple Syrup
1 cup of water
3 Tbsp fresh or dried lavender buds
2 cups of sugar
Bring the water and lavender to a boil
Stir in sugar until fully dissolved
Reduce heat and simmer for 5 minutes
Remove fro heat, allow to cool, and strain out the lavender
Pour into bottle and keep refrigerated. This stores for about 1 week.
Lavender Lemon Bars
2 cups of white sugar
2 Tbls of drived lavender buds
1/2 C softened butter
1/4 C of virgin coconut oil
2 C all-purpose flour
1 dash salt
1/4 C all purpose flour
4 eggs beaten
1/2 C lemon juice
1/2 tsp lemon extract (Optional)
1/4 tsp dried lavender buds
1/4 C confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease an 8X12 inch baking dish.
Make lavender sugar by blending the sugar and 2 tsp lavender buds in a blender, until the sugar is like confectioner sugar.
In an electric mixer, blend together 1/4 C of the lavender sugar, butter, coconut oil, 2 C flour, and salt in a bowl until the dough forms and then press into the bottom of the prepared dish.
Bake in the preheated oven until the top begins to turn a light brown, about 15 minutes.
While the dough bakes, mix together the remaining lavender sugar, 1/4 C flour, eggs, lemon juice, lemon extract, and 1/2 tsp lavender buds. Pour over the baked crust and return to the oven to bake until the center is set about 20 minutes.
Cool completely and dust with confectioners' sugar and sprinkle some lavender buds to make it look pretty. Enjoy!
Lavender-Mint (or Lime) Shortbread Cookies
Adapted from web by Lois Nixon
1 1/2 cups butter, softened
2/3 cup white sugar
1/4 cup sifted confectioners' sugar
1-2 tablespoons finely chopped fresh/dry lavender flowerets
*1 tablespoon chopped fresh mint leaves
*Or substitute 1 T. lime zest and juice for mint leaves
*1 teaspoon grated lemon zest (omit if using lime zest)
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
Toothpick “dab” of green cream food color for mint/lime tint-optional
In a medium bowl, cream together the butter, lavender & white sugar and confectioners' sugar until light and fluffy. Mix in the chopped mint and lemon zest (or lime zest for lime version). Combine the flour, cornstarch and salt; mix into the batter until well blended. Tint pale green if desired.
Divide dough into two balls, wrap in plastic wrap and flatten to about 1” thick. Or roll into 2” diameter log shape. Refrigerate until firm for 1 hour.
Strip fresh or dried lavender flowerets from stems and whirl flowerets in blender with granulated sugar to chop fine.
Preheat oven to 325 degrees F (165 degrees C). Roll out ¼ inch thick, & cut into shapes with cookie cutters, or slice “logs” into ¼” thick rounds. Cookie stamps work well too. Place on buttered cookie sheets.
Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool slightly; transfer to wire racks to cool.