Whenever I see lavender flavoured things I get Kimmy Schmidt in my head protesting that “Lavender isn’t a flavour, it’s a smell!!!” And that’s true, you’re more likely to find lavender in my face cream than in my kitchen. But you know what? I kind of like it. It’s not a strong taste – it’s pretty subtle – but it’s there, and pairs really well with vanilla and lemon. A few weeks ago I made a honey cake for my Dad’s birthday and finished it off with a layer of lavender icing, which, I’ve gotta admit, was probably the best bit (icing’s always the best bit 🙂 ). Anyway, I had some leftover, so I thought I’d sandwich it between two vanilla, oatmeal cookies.
Lavender Creams
Ingredients
For the cookies:
- 100g Butter
- 100g Dark Brown Sugar
- 50g Caster Sugar
- 2 Eggs
- 1 tsp Baking Powder
- 1 tsp salt
- 100g Porridge Oats
- 200g Plain Flour
For the cream:
- 300g Icing Sugar
- 150g Salted Butter
- Dash of Vanilla extract
- 1 tsp Lavender Flavouring (Make sure you buy edible lavender flavouring, you can’t just squirt in some lavender oil!)
- A couple of drops of purple food colouring.
- Preheat your oven to 180 and line a clean baking tray.
- Cream together your butter, brown sugar and caster sugar until it’s nice and creamy, then beat in the eggs – adding them one at a time.
- Throw in all the dry ingredients and stir together until well combined. Spoon the mixture in blobs onto the baking tray (try and make sure you’ve got an even number) and bake for about 10 minutes until the edges turn golden brown. Leave to cool.
- While the cookies are cooking, make up your lavender filling by creaming together your icing sugar, butter and flavourings.
- Once the cookies are out of the oven, pair them up and then sandwich together with the lavender cream in the middle. 🙂
Have a lovely week everyone! X
