If you've visited our shop, you have probably noticed our large collection of herbs. From the use of ashwagandha to ease anxiety, marshmallow root for intestinal blockage, and arnica for muscular cramps and pains, plants have a lot to offer us. And not only do herbs help us heal but they can also be rather tasty!
Lavender is one of the most well known herbs throughout the world. It is popular among herbalists, aromatherapists and pastry chefs. Lavender can help keep us balanced in a world that leaves us feeling disheveled. With the current climate of self-isolation and physical distancing we are surely all feeling some stress to our well being. So, why not treat yourself to a tasty snack!? Listed below is a brown butter sugar cookie recipe that features the floral flavour of lavender.
Note: If you don’t feel like browning the butter, you can skip that step and opt for regular butter. However, its nutty flavour is one of favour!
**Recipe makes roughly 2 dozen cookies.**
Preheat oven to 375F
- 2 ½ cups All Purpose Flour
- ½ tsp Baking Powder
- 2 tbsp Dried Lavender Buds
- ½ tsp Salt
- 1 ½ tsp Sugar
- 1 cup Unsalted Butter, Browned*
- 1 tsp Vanilla (or the insides of 1/2 of a vanilla bean to make it extra special!)
- 1 Large Egg
- 1 cup Sugar reserved for rolling.
*Note: You will want to brown your butter several hours before you plan on prepping your cookies (or even the night before). The browned butter will need time to re-solidify in order to properly incorporate into the cookie batter.
**AND ANOTHER THING: All of these ingredients are available through our Mobile Refillery for customers in Calgary. To set up a Mobile Refillery account and gain access to the bulk/refill section of our site, follow the instructions here.
- Brown your butter. Place your butter in a small saucepan over medium heat. Let the butter come to heat and simmer. Butter browns fast and burns even faster so it's important to keep an eye on it. As the butter begins to heat you will notice it will start to foam and sizzle around the edge of the pan. In about 5-8 minutes the butter will stop foaming and begin to brown. This is when keeping your eye on the pan is important to ensure your butter burn! You will begin to notice that the butter’s foam will begin to subside and its milk solids fall to the bottom of the pan. The milk solids will turn golden brown and a nutty aroma will arise. This will signify the brown butter is done. Remove from heat immediately. Place in a bowl and cool in the fridge.
- Once your brown butter has re-solidified, remove from the refrigerator and bring to room temperature.
- In a bowl, combine the brown butter, sugar and salt. Beat until light and fluffy.
- Slowly add and beat in your egg and vanilla.
- Mix together dry ingredients in a separate bowl: all-purpose flour, baking powder and lavender.
- Add dry ingredients into the butter mixture in two batches until just incorporated. Do not over-mix as this will develop the gluten, creating tough cookies.
- Measure the batter by large spoonful and shape into balls. Roll the cookie balls into the sugar bowl and place cookie balls 2” apart from each other on a cookie tray.
- Place cookie tray in fridge and let cool for 20 minutes. Cooling your formed cookie dough will prevent the butter from melting too fast in the oven. A cooled cookie dough will create a higher formed cookie with less spread.
- Remove cookies from refrigerator and place into the oven on the middle rack. Bake for 13-18 minutes or until bottom of the cookies turn golden. Remove from oven, let cool on the cookie tray for two minutes, then place cookies on a cooling rack.
- The last and final step... Eat and enjoy!