Wednesday, August 29, 2007

Dainty Chocolate and Lavender Cookies


In a previous post, I mentioned venturing into the world of dried flowers. I was always rather wary of any sort of flowery addition to my food, fearing I'd end up with something tasting like perfume. On the way back from Amsterdam one afternoon, I came across some dried flowers and decided to finally leave my whimpiness behind me by purchasing some rose petals and some lavender. I'm glad I did because breakfast these days would be a boring affair if it wasn't for my very elegant home-made, rose enhanced jam. The key with adding dried flowers to cooking is to use a light hand. That way they end up enhancing the flavor of food and not masking it with their strong aroma.

A few nights ago, Hans and I cozied up on the couch to watch a movie, complete with a fine bottle of Nuits Saint-Georges and a fruit and cheese platter. Perhaps it was our snack of choice or the fact that the movie was about France, but all of a sudden the idea hit me to make some chocolate and lavender cookies. I guess it's because lavender is one of those flowers which I associate with France. Anyhow, I finally got a chance to get a little creative today and again, I was pretty amazed with the results. One tablespoon of dried lavender was all that was needed to transform a simple chocolate cookie into something you would serve at a dainty tea party! These thin, crispy beauties are now sitting in my prettiest of cookie tins. But in all honesty, I'm afraid they won't be sitting there that long!

Here's the recipe:

Dainty Chocolate and Lavender Cookies

*220g self-raising flour
*200g caster sugar
*225g butter, softened
*1 tbsp dried lavender flowers
*2 tbsps good- quality cocoa powder
*1 egg, lightly beaten
*pinch of salt

Preheat oven to 180C and line a cookie sheet with baking paper. Cream butter and sugar with an electric mixer. I used my Kitchen Aid for this. Add the egg and continue beating. Beat in the flour, chocolate, salt and lavender, making sure that the lavender is evenly distributed. Take small teaspoonfuls of the dough and form into fat, little discs of about 1 1/2 inches in diameter. Place on prepared cookie sheet about 2 1/2 inches apart and bake for 15-18 minutes. Carefully transfer to a wire rack to cool. Cookies will be soft when they come out of the oven but will crispen up while cooling. Makes about 40 cookies.

8 comments:

Sylvia said...

Thank for visit my blog.A long time I was searching a lavender recipe ,and I think I found in this gorgeous cookies,and again what a amazing shot!!

Ms.C said...

I have never cooked with dried flowers or rose water. I just ran across a scone recipe using rose water. Now I won't be so hesitant to try lavendar or rose water since reading your recipes.
Thank you for sharing the recipes and great food photography.

Brilynn said...

I'm always worried about adding flowers for fear of tasting like perfume but I've been experimenting with lavender this summer with good results as well! There was only one lavender sorbet that I turned my nose up at, it was just overpowering!

Paola said...

Thank you all very much for your comments. Last night Hans and I were having a lot of fun eating them and talking about their "depth". First a hit of chocolate, then a hint of lavender and the crispiness...yum!

paola

Kelly-Jane said...

Sounds gorgeous, and I can just imagine how good they taste!

Patricia Scarpin said...

These are some fancy cookies, Paola!
They look delicious and the photo is so beautiful!

marias23 said...

Yum! This sounds intriguing and a must-try!

Passionate baker...& beyond said...

These are really beautiful cookies. Was browsing the net for cookies using flowers. Very pretty indeed!!