Lavender / Provence dried Lavender Dried lavender Provence
Provence Lavender
provencelavender.co.uk
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Culinary Lavender 

 

Food grade extra fine  lavender suitable for  a variety of cooking

 

 AngustifoliaLavender does have a strong flavour so a little does go a very long way 

 

Try it- lavender scones, lavender cakes & cheesecakes lavender ice-cream and Lavender short bread.

Lavender
Recipes

Lavender Scones

 

Ingredients

  • 1/2  cup  milk
  • 1  teaspoon  dried culinary lavender (see Notes)
  • 1 1/2  cups  all-purpose flour
  • 1/4  cup  sugar
  • 1 1/4  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/3  cup  (5 1/3 tbsp.) butter, chilled and cut into small pieces
  • 2  tablespoons  fresh lemon zest

Preparation

1. In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.

2. Preheat oven to 375°. In a food processor, whirl flour, sugar, baking powder, baking soda, and salt. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough. Turn dough onto a floured surface and knead 3 to 5 times.

3. Form dough into a 6-in. circle. Cut into 6 wedges. Arrange wedges 2 in. apart on a baking sheet and bake until golden, 20 to 25 minutes.

 Lavender 
shortbread  
  • Ingredients

    • 115g butter, softened
    •  
    • 55g lavender sugar

    • 150g plain flour, sifted

    Method

  •  

    1. Preheat the oven to 150°C/gas 2.

    2. In a mixing bowl, using a wooden spoon, cream together the butter and sugar until thoroughly blended.

    3. Add the flour and mix in with your fingers into a soft dough.

    4. Place the dough on a floured working surface and flatten down to 3mm thickness.

    5. Using a biscuit cutter cut into shapes.

    6. Place the shortbread shapes on a baking sheet lined with baking parchment.

    7. Bake for 20-30 minutes until pale golden and set. Remove, cool on a wire rack and store in an airtight tin until serving.
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    100grms  5.98
    postage £0.99
    30grms     3.99
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