Blueberry and Lavender Sandwich Cookies


Hello wonderful enthusiasts 🙂 Happy Monday! I hope it was tolerable.
Even if it was, have a cute recipe to make it a bit sweeter… (haha oh I should really keep this short and sweet before I embarass myself…..).

Please enjoy!

Blueberry and Lavender Sandwich Cookies
Lavender Cookies:
75g butter
75g sugar
1 egg

½ tsp baking powder
1 tsp fresh or dried lavender
180g flour
40g butter
160g icing sugar
Dash of milk
1 tsp lavender
Bit of blueberry jam
To fill:
2 Tbsp blueberry jam

Soften the butter and beat with the sugar until light and fluffy. Add the egg, lavender and baking powder and mix until just combined. Mix in the flour bit by bit, finishing it off by hand if you are using electric beaters and bringing it together into a soft dough. Wrap in cling film and chill for 15 minutes.
Preheat the oven to 180 degrees Celsius and line two baking trays with greaseproof paper.
On a flour surface, roll out the chilled dough until it is about 4mm thick. Cut out circles with a 4cm diameter (approx.) fluted cookie cutter. Arrange the cookies onto the trays and bake for about 12 minutes, until lightly golden. Cool on wire racks.
To make the frosting, soften the butter and beat with the icing sugar until light and fluffy. If it is too thick, add a bit of milk to get it to thick but pipe-able consistency. Add the lavender bit by bit. If you like, add a bit of the blueberry jam to make the frosting a delicious shade of purple. Spoon into a piping bag with a small round tip.
To assemble, pair up the cookies. On the underside of one cookie, pipe a tall circle of frosting. Drop a wee bit of jam into the centre of the circle and sandwich the other half of the cookie on top, bottom side facing the icing. If you are a little worried about having the right amount of frosting, don’t sandwich the cookies until you have used all the frosting and top up other ‘circles’ of it if you have any leftover, before continuing to fill.
Store in an airtight container. Makes about 24 cookie sandwiches.



Lavender, Honey and Anzac Tartlets

Yes, lavender. And honey, and anzacs used as a tart crust. Plus a creamy lemon filling, and voila!
I’ve been meaning to use the lemon/lavender/honey combination for a while, and I once fleetingly saw a recipe for lemon tart with an Anzac crust…. genius! So, as one does, I gave it a go.
I once heard someone describing the taste of ‘too much’ lavender as being able to be likened to ‘licking perfume off your wrist’ so I was little terrified to use it…. however, it worked perfectly, lucky me 🙂
Even if you decided to opt out of the lavender, this recipe would be just as good without it! Although I do urge you to try it, even once!

Lavender, Lemon and Honey Anzac Tartlets
Anzac Crust:
55g oats
40g desiccated coconut
50g flour
65g brown sugar
65g butter
40g honey
½ tsp crushed dried lavender
3/4tsp baking soda
Lemon Filling:
60ml whipping cream
½ tsp crushed dried lavender
Peel of half a lemon
100g cream cheese
50g honey
Finely grated zest of half a lemon
plus the juice of that lemon

Line a 12 hole muffin tin with paper liners (any colour, you’re going to remove them anyway!) and preheat the oven to 180 degrees Celsius.
In a small bowl, mix the oats, coconut, flour and sugar together. In a small saucepan, melt the butter, honey and lavender together, then cool until cold enough to touch. Mix in the baking soda well, before adding to the dry ingredients. Mix until combined, then divide evenly between the 12 muffin pans. Press the dough to the edges and on the bottom of the liners, about half way up the sides. Bake for 20 minutes (they will puff up when they cook, but don’t worry, they sink perfectly after coming out of the oven- if they don’t sink as well as you would hope, simply use a spoon to press the edges and bottom down a bit) until golden. Remove from the oven and cool.

Meanwhile (you could start this step a few hours in advance), heat the cream in the microwave or on the stove until warm but not boiling. Add the lavender and first lot of lemon peel and leave to infuse in the fridge for at least an hour. Strain through a sieve. Whip the cream gently until very soft peaks form. In another bowl, stir the cream cheese, honey and lemon zest+lemon juice until smooth, then add cream, folding gently until combined. Spoon into the tartlet cases and chill until set. If you wish, sprinkle with a bit of dried lavender. Remove the paper liners before serving.
Makes 12, lasts about 2 days, after that the filling makes the tart cases a bit soft.

If I am correct, I do believe this is my 50th recipe post! How exciting!
Thanks for stopping by 🙂
Sami xx