Yummy Lavender & Lemon Recipes

Honey & Lemon Balm Tea Biscuits



1 cup butter
1 cup honey
3 eggs
3 cups flour
3 teasp. baking powder
1 tablespoon milk
2 teasp. lemon juice (preferably fresh)
4 sprigs fresh lemon balm, chopped


Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then milk, juice and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8-10 min. at 375.


Substitutions: if using lemon grass, process a 1/2 inch peeled piece in blender or food processor until it mushes. No stringy bits, no chewy bits.



Lavender Honey


1 cup dried lavender flowers
1 quart mild flavored honey


Combine the two in an airtight jar and sit on a windowsill in the sunlight for 2 to 3 weeks turning every couple of days. Once brewed warm honey in a double boiler untill honey is runny but not too hot. Using a piece of cheesecloth and funnel pour honey through and squeeze remainder of honey out of lavender through the cloth.



Lavender Cookies


1/2 cup unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon dried lavender blossoms, finely chopped
1 1/2 cups all-purpose flour
2 teaspoons baking powder


Preheat oven to 375F. In a med. bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine the flour and baking powder and add to the lavender mixture. Stir until will blended. Drop by teaspoons onto an ungreased cookie sheet and bake eight to 10 minutes or until lightly browned on the edges. Let cookies cool.