350g plain flour, 200g butter, 2 eggs, 1 tsp bicarbonate of soda, 175g brown sugar, white chocolate chips, 1 tsp lavender, 1/2 tsp salt
It's no secret that I love lavender. Whether I am making something sweet or savoury with it, it never fails to deliver an exotic yet comforting aroma and these warm, rich flavoured cookies are wonderful.
Using dried lavender in food rather than infusing say milk or water with lavender to release the sweetness and flavour is a rare approach for me. The effect in the mouth is that of the raw herbal perfume of mint, but the sweetness of the white chocolate counterbalances it.
1) In one bowl combine the flour, baking soda, salt and lavender and in a second bowl cream the sugar and butter together, then beat in the eggs.
2) Slowly add the dry ingredients to the wet until a smooth, elastic dough has been formed. Add the white chocolate chips, then roll the dough into a sausage about half the diameter of what you want your finished cookies to be. Wrap the dough in clingfilm and chill in the fridge for 10 minutes to firm it up.
3) Dust a surface with flour, then cut slices from the dough and roll each slice into a ball using the light dusting of flour. Press them lightly with the palm of your hand to form cookies no thicker than 2cm.
4) Arrange on a baking tray with plenty of space between them and bake in the oven at 190 for 15 minutes. These cookies are best enjoyed soft in the middle and crispy at the edge. Leave them to cool completely before eating.