Delicate Orange & Lavender Cookies
These citrus-infused cookies have a delicate hint of lavender and a gorgeous chewy texture from the honey and hazelnuts. It is important to use the lavandula angustifolia vareity for cooking as it has the most pleasing culinary taste. Some lavender can be very overpowering, and the cookies are just as delicious without. *For a nut-free cookie use rolled oats ground into flour as per recipe instructions.
Ingredients
- 3/4 cup roasted hazelnuts or rolled oats
- 1 cup white spelt flour (gluten-free: use 1/3 cup buckwheat 1/3 cup rice flour + 1/3 cup tapioca starch
- 75 g butter at room temperature
- 3 tablespoons mild honey or other liquid sweetener
- 1 small free-range egg
- 1/2 teaspoon baking powder
- pinch of sea salt
- zest of 1 orange finely grated
- 1 edible lavender flower head finely chopped
Instructions
- Preheat the oven to 170C.
- First blend the roasted hazelnuts or rolled oats with 1 tablespoon flour in a food processor until finely ground. Or use pre-ground nuts or oat flour.
- Place the butter and honey into a bowl and use a fork to mash until creamy. Add the egg and beat into the mixture until roughly combined. Add the remaining ingredients and mix into a stiff dough.
- Roll into walnut sized balls and place on a lined baking tray. Flatten each ball with your fingers or the tines of a fork. Bake for 12 - 15 minutes until golden brown. Remove from the oven and cool on the tray. Store in an airtight container and consume within 5 days.
Notes
Find directions for roasting hazelnuts plus a delicious dairy-free milk recipe HERE.
Wow, winter has truly arrived! For a while there I thought we would get off lightly this year with a mild winter, however, these last few days have been some of the coldest I remember while living in this house. Although, there was that winter when the pipes froze… but pretty close with the temperature gauge still reading 0C at 8.30am this morning (I know this might be normal for some!). As I glanced out the kitchen window down to the garden it was blanketed in white. Frost is not unusual in our bush-clad valley but usually it is isolated to the colder pockets of the garden. Today it was everywhere, a white carpet draped over the backyard.
Beautiful recipe and pictures as usual.
When I clicked on the link from my email it went to the post about dosas and curry, which is a great recipe too, but didn’t come up with the biscuits.
But it does come up from the link on face book. Glad I follow u on both, just thought I would let u know.
Thanks Sharon, I realised after I sent the email the link hadn’t been updated 🙁 So many things to remember at the moment and unfortunately missed this (being a one woman band has its challenges at times!). I am glad you found the link on Facebook, my apologies!
Looks yum! Are there some types of lavender flowers that aren’t edible?
Hi Nicola,
Love your recipes!
Just one comment though on the picture of lavender flowers with the cookie recipe. I know the recipe says use edible lavender but the picture is of Dentata or French lavender which would be the least edible lavender I know of. So often I see photos of dentata being used with recipes including lavender and obviously not all people know that it’s not edible so if they do use it it will put them off lavender for ever!
Please find some angustifolia for your photos. If you don’t have access to any I could send you some.
Hi Lynette
Thank you for your message. This is quite an old recipe on my website (from 2016) in more recent recipes I have included info about the type of lavender to use for cooking. LEMON HONEY + 5-Minute Lemon & Lavender Mousse
I have now added extra info to this recipe about the type of lavender to use for cooking. Thanks for checking in.
Warmest
Nicola