Managing Chef & Culinary Support Specialist
Pennsylvania State University
State College, Pa.
Lavender is trending as a flavor in teas, cocktails, baked goods and other menu applications, according to Technomic’s MenuMonitor. Often, chefs use lavender syrup to infuse foods and drinks with the flavor, but chef Stephane Gawlowicz adds the dried lavender buds directly to the dough in this simple cookie recipe. The result is a cookie with aromatic, floral notes balanced by honey and cinnamon.
14 oz. granulated sugar
4 oz. whole frozen fortified eggs, thawed for 1 day
1½ cups vegetable oil
½ cup honey
1 lb. 3 oz. all-purpose flour
1 tbsp. + 2¾ tsp. baking soda
2 tsp. ground cinnamon
½ tsp. salt
Pinch dried lavender buds
1. Preheat oven to 350 F. Line baking sheets with parchment.
2. In large mixing bowl, combine first four ingredients. Mix on low speed to combine. Add flour, baking soda, cinnamon, salt and lavender buds; mix on medium speed until well-blended into a cookie dough.
3. Scoop dough onto paper-lined baking sheets. Bake 10 to 12 minutes until golden. Remove to wire racks to cool. Sprinkle with granulated sugar while still warm.
Photograph courtesy of National Honey Board