Tuesday, 31 July 2012

Baking with Lavender










It was the Carshalton Lavender Open week end last weekend.
These biscuits were for sale on Kathleen's stand pictured below. The recipes are shared here with her permission.
 The semolina gives a crunchy texture and I like the strength of the lavender flavour.
 If you haven't tasted it before and you are not sure about it try just 1tsp of flowers. If you don't like the texture of the flowers you can buy a natural culinary lavender essence for cooking here. or blitz the flowers with the sugar.
 Don't use lavandula stoechas, that's the one with rabbit ear petals, usually called French or Spanish lavender. It doesn't taste as good as it contains camphor.
Queen Elizabeth 1 is said to have enjoyed lavender in a conserve and used it for migraines. The French have traditionally used it in herbes de Provence. Long out of fashion in food in the UK lavender has started popping up again in foodie restaurants and recipes. Some people don't like the idea as it make them think of soap.
The biscuits were sitting alongside various creations crafted by Kathleen and friends and included some pretty cupcakes.
I had a stand for my paintings and silk scarves which you can see on my art blog






more lavender cupcakes




6 comments:

baahar said...

Oh my, the cupcakes look so pretty :) Did they taste as good as they look?

Colours and Textures said...

I bought the shortbread and that was lovely. The cakes had sold out when I went back to buy some.

Erika Price said...

How lovely, and those cupcakes look delicious too! I'm going to try out the shortbread :)

ZudaGay said...

My daughter has some lavender growing in her garden, we will have to give the shortbread a try. Sounds yummy.

enchantedhue.com said...

will definitely try those! I love that the recipes are handwritten, has so much more character than a bookmarked page on the computer ;)

Colours and Textures said...

When you buy the biscuits you get a copy of the recipe leaflet included, originally handwritten by Kathleen.