- 120 gram dairy butter on room temperature
- 75 gram sugar
- 100 gram caster sugar (brown or light)
- 1 egg
- 2 lemons (zest)
- pinch of salt
- teaspoon vanilla extract
- teaspoon baking powder
- 250 gram all-purpose flour + extra
- 2 tablespoons dried lavender
Kitchen equipment needed
- oven tray lined with parchment paper
- standmixer or knead the dough by hand
- cookie cutter
Preparation — 10 minutes
Make sure the butter is soft enough, you can use a standmixer or knead the dough by hand. First COMBINE the butter with sugar and caster sugar until you’ve reached a smooth mixture. ADD the egg, pinch of salt, zest of 2 lemons, teaspoon baking powder, teaspoon vanilla extract and knead again until you’ve reached a smooth mixture. ADD lavender and gradually add the flour and knead until you can form a dough ball, the dough supposed to be quite soft.
PRE-HEAT the oven to 180 degrees Celsius.
Finishing the lavender lemon cookies — 20 minutes
DUST your work surface with flour and use a rolling-pin to roll out the dough. Not too thick, but also not too thin. Use a cookie cutter to create the cookies and repeat until all the dough has been used. DIVIDE the cookies over an oven tray lined with parchment paper.
BAKE the cookies for about 10 minutes, or until they’re beautiful golden brown. The exact time depends on the thickness and size of the cookies. Enjoy!