not sure if there are any bakers amongst you? I have come across a recipe for lavender shortbread anyone ever tried it? Not sure if my dried garden lavender is suitable to use.
Jac, are there any bakers amongst us!!! I am shocked, we are bakers,butchers, candle-stick makers (well, I do make candles) lavender is nice in fruit cakes, sprinkled on top small amounts with pansies for decoration, dont add them to shortbread, add ginger, dry or grated, I dont like Earl Grey either, tea has to look an taste like, well tea! I ve never eaten soap.
LOL Nanny beach have to admit I’ve not eaten soap either but it sounds horrible. I like the sound of ginger in shortbread, definitely going to try that.
Spent a recent Sunday visiting a smallholding devoted to growing edible flowers. She gave us lavender biscuits and mixed flower madeleines to try. Lavender not good - soapy feeling. Mixed flowers very nice. Love ginger and did once try stem ginger shortbread but even then I still don't like shortbread.
"We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
0
raisingirlEast Devon, on the Edge of Exmoor.Posts: 6,326
I like caraway seed in shortbread.
If you are going to use lavender in cooking, make sure it's a culinary variety - generally one of the angustifolia types. 'Munstead' is one of the best. I do quite like it but usually indirectly, so I add the lavender to sugar to give a fragrance (to icing, for example) rather than actually putting the lavender directly in the food. Same sort of principle as a bay leaf in a stew.
“Light thinks it travels faster than anything but it is wrong. No matter how fast light travels, it finds the darkness has always got there first”
Well I made normal stuff and nothing but crumbs left so I’ll keep fancy flavors away from the « classics » I think. Bbc food may make recommendations to « liven up » the old recipes but it seems my family are content with it being boring after all!
Posts
Much as I like lavender - not sure about combining it with shortbread.
Wisdom is not putting it in a fruit salad.
If you are going to use lavender in cooking, make sure it's a culinary variety - generally one of the angustifolia types. 'Munstead' is one of the best. I do quite like it but usually indirectly, so I add the lavender to sugar to give a fragrance (to icing, for example) rather than actually putting the lavender directly in the food. Same sort of principle as a bay leaf in a stew.