I love using lavender in cooking! The flowers are such a gorgeous purple colour and the smell is just heavenly. Many people report that the scent of lavender makes them feel more relaxed and less stressed, which can only be a good thing and I personally think a biscuit always cheers me up!
These biscuits (or cookies) are allergy-friendly too so they would make a great gift for those with food intolerances. This recipe is gluten free, dairy free, soy free, nut free, vegan and refined sugar free too! If you aren’t lucky enough to have lavender flowers in your own garden, then you can use dried flowers instead. Remember if you are going to forage lavender from somewhere else that you need to check that the area is free from pesticides, dog wee and anything else you don’t want in your biscuits!
Lavender & Ginger Biscuits (gf, sf, vegan, nf,) Makes 12
- 225g plain gluten free flour (I used Dove’s Farm)
- 100g Coconut Sugar
- 1-2 tsp Ground Ginger (I like mine quite gingery, adjust to taste!)
- 1 tsp Xanthan Gum
- 150g dairy-free butter, melted (I used the hard ‘baking block’ stuff from Tesco)
- 2tsp Lemon Juice (fresh or bottled, I used bottled)
- 4-5 tbsp lavender flowers (fresh or dried, I used fresh)
- Preheat oven to 160C fan/ 180C/ 350F / GM4 & line a baking tray with parchment paper or something else non-stick like one of those silicone sheet thingies
- Put flour, coconut sugar, xanthan gum & ginger in a bowl and mix
- Melt butter (30 secs in the microwave does it for me) and stir in lemon juice then add to the dry ingredients. Mixture should be squidgy, not too crumbly but not too sticky either.
- Fold in the lavender flowers.
- Take small handfulls of dough and roll in to balls and then shape in to biscuits and place on the baking tray. If you could be bothered you could divide the dough equally in to 12 so your biscuits are all the same size, but I’m lazy and just eye-ball it! It is better to have your biscuits a similar size because then they all cook in the same time.
- Bake for 15-17 minutes until brown.
- Wait for them to cool – as with many gluten free biscuits, they’re a bit crumbly while warm, but firm up once cool, they should be crispy on the outside but still a bit squidgy in the middle (cook for a few minutes longer if you want them to be crispier).
I hope you enjoy your fragrant, summery lavender biscuits/cookies! If you’re on Instagram, why not tag me if you make them! @kirstieannewellbeing
Don’t fancy lavender biscuits? What about some tasty little almond biscuits (spider decoration optional lol). Or we’re eating a lot of blackberry crumble right now and you can find my gluten free crumble topping mixture as part of this recipe here >Rhubarb & Ginger Crumble Recipe (gf, vegan, sugar free)<
I’ll be back with another tasty allergy-friendly recipe for your family soon, in the meantime take care of each other in this increasingly crazy world we live in ❤
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