Spring, strawberries and lavender shortbread make such a wonderful treat for the freshness of spring weather.
Strawberry Lavender Shortbread
1 package Lavender Shortbread Mix
1/2 cup butter
1 package Lavender Frosting Mix
3 Tbsp water
Strawberries, washed and halved
Culinary Lavender garnish
Preheat oven to 350℉. In a medium sized mixing bowl add your lavender shortbread mix. Shred in your butter or using a pastry cutter combine your mix and butter until it pulls together. In a 8x8 inch nonstick pan press your dough into the bottom of the baking pan. Place in oven and bake 15-20 minutes or until very lightly golden.
While lavender shortbread is cooking make up your frosting by adding your mix to a small mixing bowl, drizzle in 3 Tbsp of water and with a hand held mixer blend until smooth.
When lavender shortbread bars have cooled frost and place your halved strawberries on top. Sprinkle a little culinary lavender on top and enjoy!
Lavender Lace cookies have been a longtime staple in many homes. This delicious crunchy cookie is known as a lace cookie because as it spreads it develops small holes in the cookie which make it look lacey. We couldn't help but explore the lavender side of this already amazing cookie to give it just a little extra.
Lavender Lace Cookies
1 cup butter
2 1/4 cups light brown sugar packed
2 1/4 cups rolled oats
3 tablespoons all-purpose flour
1 tsp culinary lavender bud
1 teaspoon salt
1 large egg lightly beaten
1 teaspoon lavender extract
Preheat oven to 375℉.
In a medium saucepan on medium heat melt your butter and brown sugar., stirring frequently until butter and brown sugar are melted. Remove from heat.
Stir into your melted butter and sugar the rolled oats, flour, culinary lavender, salt, stir together and then add egg and lavender extract. Stir until just combined and 1 teaspoon full of dough onto a silicone or parchment paper lined cookie sheet. Allow 2 inches between cookies so they have room to expand.
Bake 5 minutes watching until they are just golden brown. Take them from the oven and let sit for about 5 minute to cool slightly before remove them to cool completely on wax paper. If you get in a hurry on this step your cookie won't hold together. No worries, if you have a cookie fall apart. We save all those delicious crumbs to top our ice cream with!
Makes about 4-5 dozen cookies.
We also made it fun for upcoming Valentine's Day by shaping them like a heart. To do this when warm use a tip of spatula to draw in the center of the cookie....so fun.
You can use parchment paper lined cookie sheet, but if you haven't already invested in a cookie liner for you baking sheets...it comes in so handy for this recipe and makes clean up a breeze!
If you make these cookies, we would love to see it #norwoodlavenderfarm.
Be inspired with Lavender!
Lavender Chocolate Cake mix made into this amazing Whiskey Cake is sure to be a crowd pleaser and especially covered with the deep dark chocolate ganache frosting! You'll be for sure licking your fingers.
Chocolate Lavender Whiskey Bundtlets
1 pkg Lavender Chocolate Cake Mix
1/4 cup brewed coffee, cooled
1/4 cup water
2 Tbsp oil
Preheat oven to 350℉. In a medium sized mixing bowl combine cake mix, egg, coffee, whiskey, water and oil. With a handheld mixer on high speed mix together all ingredients for 2 minutes. Spray your bundt pan or cupcake and fill 3/4 full with cake batter.
Bake for 19-22 minutes or until toothpick inserted comes out clean.
While cake is cooling make your ganache frosting. Recipe below.
Chocolate Lavender Ganache Glaze
1 cup full fat canned coconut milk
1 cup chocolate chips
1/2 tsp Lavender Extract
In a microwave safe bowl combine your coconut cream and milk to measure 1 cup. Heat for 1 minute on high. Pour chocolate chips into heated coconut milk and let sit for about 2 minutes. Then stir until chocolate chips have melted and ganache is smooth. Add your lavender extract and stir to combine. Drizzle frosting over cooled bundlets.
We like the combinations of flavors that create a not too sweet dark chocolate flavor with a subtle flavor of lavender. If you make it #norwoodlavenderfarm on your social media as we would love to see it!
We love for people to share our recipes and pictures, but ask that you give us both photo and recipe credit.
Go and explore the flavor of lavender!
What is the holiday without some Cranberry Bliss Bars?! We of course had to create a fun twist on the tradition with some lavender.
Lavender Cranberry Bliss Bar
1 pkg. Lavender Shortbread Cookie Mix
1/2 cup butter, melted
1/2 tsp orange extract
1/2 cup white chocolate chips
1/2 cup craisins
4 oz cream cheese, softened
3/4 cup powdered sugar
1/4 tsp orange extract
1/2 tsp lavender extract
1/4 cup craisins, chopped
1 square almond bark, melted
Preheat oven to 350 ℉. Prepare a 8x8 square baking pan or a regular tart pan with cooking spray or line with parchment paper.
In a medium sized mixing bowl combine shortbread cookie mix, melted butter, 1 egg, orange extract, white chocolate chips and craisins. Stir until combined and place into your baking dish. Bake for 18-22 minutes or until lightly golden on top. Place on wire rack to cool.
While your bars are baking assemble the frosting by adding to a mixing bowl softened cream cheese and powdered sugar. Blend until smooth and then add orange and lavender extract and stir until combined. With frosting frost your cooled bars and top with chopped cranberries and drizzle with melted white chocolate or almond bark.
Cut into triangles and serve.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.