Lavender and Lemon Cookies
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 25 cookies
Complexity: easily
Quantity: 25 cookies
Nutritional value per serving:
Calories 70, total fat 5 G., saturated fats 2 G., proteins 1 G., carbohydrates 6 G., fiber 0.5 G., cholesterol 10 mg, sodium 47 mg, sugar 2 G.
Calories 70, total fat 5 G., saturated fats 2 G., proteins 1 G., carbohydrates 6 G., fiber 0.5 G., cholesterol 10 mg, sodium 47 mg, sugar 2 G.
These wonderfully crumbly cookies boast the delicate flavors of lavender, almond, and lemon. The dough is made with butter, wheat and almond flour, a little sugar, and arrowroot as a thickener. For added flavor, add dried lavender, a little honey, lemon juice, and zest. After baking, let the cookies cool completely and become less crispy, then serve with tea or coffee. They're not overly sweet, but they're packed with other wonderful flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup premium flour
- 0.5 cup almond flour
- 2 tbsp. l. arrowroot
- 2 tablespoons of sugar
- 1 tbsp dried lavender
- 0.5 tsp fine sea salt
- 0.5 tsp of soda
- 110 g butter, chilled, cut into 1 cm pieces.
- Zest of 1 large lemon
- 2 tablespoons of honey
- 1 tbsp. freshly squeezed lemon juice
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Recipes with similar ingredients: almond flour, Arrow, lavender, sea salt flakes, lemon juice, honey
Cooking the dish according to the recipe:
- Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a food processor, combine the flour, almond flour, arrowroot, sugar, lavender, salt, and baking soda. Add the butter and lemon zest. Process until the mixture resembles coarse grains. Add the honey and lemon juice. Knead into a soft dough.
- Form the dough into 2.5 cm diameter balls and press them into 4 cm diameter, 0.5 cm thick discs. Arrange the cookies in a single layer on the prepared baking sheet.
- Bake until the cookies are golden brown around the edges, 9-11 minutes. Cool for 5 minutes. Then transfer to a wire rack and cool completely, about 15 minutes.
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