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…..).
Blueberry and Lavender Sandwich Cookies
½ tsp baking powder
1 tsp fresh or dried lavender
160g icing sugar
Dash of milk
1 tsp lavender
Bit of blueberry jam
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.