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Sunday, March 11, 2012

Sweet lemon / lavender / olive oil biscuits

flower biscuits!
I went a bit nuts and bought lots of dried flowers.  I wanted to mix my own tea blend (rose petals, green tea, cacao nibs and calendula petals, for the record - the rose/green tea/cacao combo is a winner in my book).  While shopping for dried rose petals, dried lavender flowers popped up too and I remembered about Lizzie and my triumphant lemon lavender cake and decided I needed some of those...  When they arrived (from Etsy), I discovered the vendor had thrown in some calendula, and also that I'm only ever going to be using a wee measure of flowers at once.  So yeah, now I have loads of flowers for cooking and tea-making.  Can't complain...

Somehow olive oil, lemon and lavender seemed like a perfect combination when I thought of it this morning - perhaps to do with memories of the Mediterranean?

1 cup flour
1/2 cup sugar
1/4 tsp bicarbonate of soda
1/8 tsp salt
1/2 tbsp dried lavender flowers
juice and zest of 1/2 a lemon
1/4 cup olive oil
1-2 tbsp fake milk

Heat oven to 350F and line a baking sheet with greaseproof paper.  Mix flour, sugar, bicarb and salt in a medium bowl with a fork.  Blitz lavender flowers in grinder so that they are broken up but not powdered, then stir them in with the flour.

Mix the lemon juice and zest with the olive oil, then add to dry ingredients and mix to a smooth dough.  Add fake milk as needed to get the required consistency.

Take lumps of the mixture and shape into ~1.5in diameter balls.  Flatten slightly and place on baking sheet, leaving 1-2in between blobs as they will spread a little while cooking.  Bake for 20-30 min, until slightly browned around the edges.  Take out, cool for ~5min on the sheet, then move to a cooling rack.


These came out good.  Very crunchy, but I think I liked that.  The lavender / lemon was fairly well balanced and nicely resonant.
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