Delicate Orange & Lavender Cookies
These citrus-infused cookies have a delicate hint of lavender and a gorgeous chewy texture from the honey and hazelnuts. It is important to use the lavandula angustifolia vareity for cooking as it has the most pleasing culinary taste. Some lavender can be very overpowering, and the cookies are just as delicious without. *For a nut-free cookie use rolled oats ground into flour as per recipe instructions.
Ingredients
- 3/4 cup roasted hazelnuts or rolled oats
- 1 cup white spelt flour (gluten-free: use 1/3 cup buckwheat 1/3 cup rice flour + 1/3 cup tapioca starch
- 75 g butter at room temperature
- 3 tablespoons mild honey or other liquid sweetener
- 1 small free-range egg
- 1/2 teaspoon baking powder
- pinch of sea salt
- zest of 1 orange finely grated
- 1 edible lavender flower head finely chopped
Instructions
- Preheat the oven to 170C.
- First blend the roasted hazelnuts or rolled oats with 1 tablespoon flour in a food processor until finely ground. Or use pre-ground nuts or oat flour.
- Place the butter and honey into a bowl and use a fork to mash until creamy. Add the egg and beat into the mixture until roughly combined. Add the remaining ingredients and mix into a stiff dough.
- Roll into walnut sized balls and place on a lined baking tray. Flatten each ball with your fingers or the tines of a fork. Bake for 12 - 15 minutes until golden brown. Remove from the oven and cool on the tray. Store in an airtight container and consume within 5 days.
Notes
Find directions for roasting hazelnuts plus a delicious dairy-free milk recipe HERE.