Lavender Recipes

Lavender Shortbread Cookies
Here is a food that is genuinely comforting—and because it is a shortbread, despite the use of flour, sugar, and cornstarch, it is relatively slow to raise blood sugars. It definitely belongs into my third grouping of foods, those eaten only on special occasions. Just don’t get so relaxed eating these delicious shortbreads that you forget to stop!

3 tablespoons (about 35 g) finely diced lavender flowers
2 cups (about 240 g) confectioners sugar
1 cup coconut (240 g) butter
2/3 cup (65 g) sugar
2 cups (250 g) all-purpose flour
1/2 cup (65 g) cornstarch (maize)
dash (1/8 teaspoon) salt

1. In a bowl, combine sugar and 1 tablespoon of lavender; cover and set aside at room temperature for 24 hours. The next day, cream butter, sugar, and remaining lavender in a bowl, then fold in flour, cornstarch, and salt. In bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch & salt; add to creamed mixture. Cover dough and refrigerate for at least 2 hours, or until easy to handle. Divide dough in half. On a lightly floured surface, roll out one portion of dough to 1/4” thickness. Cut into 1 1/2” squares. Repeat with remaining dough. Place 1” apart on ungreased baking sheets. Prick each cookie with a fork several times. Bake at 325º F for 18-22 minutes, but remove when edges begin to brown. Allow the cookies to remain on the baking sheet for 1-2 minutes before removing to cool. Sift reserved lavender sugar, discarding the lavender. Dust cookies with sugar. Store in airtight containers.
Even though shortbreads are relatively slow to release their sugars, diabetics and hypoglycemics may want to make this recipe with fructose (which stimulates fat storage if is consumed as excess calories) or sugar substitute. If you use fructose or a sugar substitute, skip the first step and use all 3 tablespoons of lavender flowers in the dough.

Lavender Blueberry Topping
This sugary topping contains enough flavor that you will want to use it in moderation (limiting your sugar consumption). It adds flavor to reduced-sugar or sugar-free ice creams and puddings, and intensifies the flavors of fruit salads containing blueberries.

1 teaspoon (about 5 g) lavender blossoms
2 pints (about 200 g) blueberries
1/4 cup (60 ml) fresh lemon juice
1/2 cup (about 100 g) sugar
1 teaspoon cornstarch
Pinch (1/8 teaspoon) sea salt

1. Pick over and rinse berries, removing unripe berries and stems. In a saucepan, mix juice with sugar, conrnstach, sugar, and salt. Add blueberries and lavender and cook until berries begin to pop and release their juices, then lower heat and allow the mixture to thicken. Serve over [NEW POTATOES WITH LAVENDER AND ROSEMARY (SEE BELOW)?]

New Potatoes with Lavender and Rosemary
2 pounds (about a kilo) new red or white potatoes, or small Yukon Gold or Yellow Finn potatoes
2 tablespoons (about 20 g) fresh lavender flowers, or 1 tablespoon dried lavender buds
2 teaspoons (about 5 g) finely chopped fresh rosemary or spearmint, but not both
1/2 teaspoon salt

1. Wash the potatoes and cut them in halves or quarters. Put them in a saucepan half of the lavender buds or flowers and cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. It is not necessary to remove the lavender buds from the potatoes.
2. For final cooking, melt butter in a large skillet over medium heat. Before the butter browns, add the potatoes, the remainder of the lavender and rosemary or spearmint, and salt. Stir occasionally until the potatoes are very hot and the flavors have a chance to meld, 5-7 minutes.