Lavender. That is this month’s theme for The International Incident Party. And what stress it caused a few of us attending the virtual party. Penny from Jeroxie – Addictive and Consuming
blog is hosting this monthly blog party.
I was unsure of how to use lavender in cooking as I’ve never used it before. Luckily my mum grows lavender in her yard so I had easy access. Annapet from Moonglow Gardens Blog was very helpful. She shares on how to dry lavender here
on her blog. It is quick and easy to follow.
Follow her instructions and once the lavender is dry, you can pound it into a powder by using a pestle and mortar. I tried this but it wasn’t fine enough so I ended up my coffee/spice grinder.
To make the lavender sugar, add lavender stems to white sugar. Gently mill the lavender between your palms to release the oils from the stems. I planned ahead and was able to make the lavender sugar a few days in advance to let the lavender infuse into the sugar. Store in an air tight container for months as it can be used the infused sugar for many dishes.
2 tbs caster sugar
2 tbs icing sugar
1 tsp vanilla extract
1/4 cup self-raising flour
1/4 cup plain flour
75g butter, melted
1 tbs hot water
1 tsp powdered lavender
1. Preheat oven to 200deg
2. Grease two 12 hole madeleine pans with a little butter
3. Beat eggs, caster sugar, icing sugar and vanilla extract in a small bowl with electric mixer until thick and creamy
4. Sift flours and lavender powder twice and add to the egg mixture. Combined butter and hot water and pour down the side of the bowl then fold the ingredients together.
5. Drop rounded tablespoons of the mixture into the pan holes.
6. Bake the madeleines about 10 minutes. Cool slightly then turn out onto baking paper.
7. Serve dusted with the lavender sugar.