by Kristen Smeal, Master Gardener
Lavender is a drought tolerant plant that can grow in poor soil and full sun, so it grows in abundance in the Bay Area. There are 450 different varieties of lavender, all edible, but one more than the others. The most common lavender used in cooking are varieties of English lavender (Lavandula angustifolia). French lavender (L. dentata) has smaller, skinnier flowers and is more often used for oil and aromatherapy, but can also be used for cooking. It has a higher amount of camphor, so a little too much and the result can taste “soapy.” There’s also Spanish Lavender (L. stoechas), with barely scented purple pineapple-shaped tops and more fragrant leaves. It’s not traditionally used for culinary purposes.
Ingredients:
1 ½ cup butter, softened (can substitute vegan butter or margarine)
⅔ cup white sugar
¼ cup confectioners’ sugar
1 Tablespoon fresh or dried lavender
2 ½ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt
- Preheat the oven to 325 degreesCream together the butter and sugars with a hand mixer or whisk until fluffy (up to 5 minutes).
- Add the lavender and stir.
- In a separate bowl, combine flour, cornstarch, and salt.
- Add gradually to the butter mixture and stir until combined.
- Two options for baking: For pie-pan shortbread put the batter into a greased tart or pie pan and bake for 20-25 minutes, until the edges are brown. For cut-out cookies divide the batter in two and refrigerate the dough for 30 minutes, or until firm. Roll the dough to ¼ inch thickness onto a lightly floured surface and bake for 18-20 minutes on a parchment lined sheet.
Variations: For a lemony kick add ½ Tablespoon finely grated lemon zest. For a chocolatey fix, drizzle chocolate on top or dip in melted chocolate.