When I had my house in the South of France, lavender grew everywhere…in the driveway, up and down the hill, all around the garden. I would pick it in bunches and weave the stems like ribbons back and forth to make posies that I’d give as gifts or tuck into drawers. And I’d cook with it. I’d make lavender tea by mixing lavender with black tea leaves and brewing it, then sweetening with lavender honey. I’d make lavender ice cream, lavender cake, lavender lamb. And I’d make these really simple little lavender cookies.

Lavender doesn’t grow as willingly here in the North East but you can buy cooking grade lavender online at The Spice House. This is my recipe from my house in France for lavender cookies. They’re beyond delicious when consumed with lavender tea.

Lavender Cookies


1/2 cup sweet butter

1/2 cup sugar

1 egg, beaten

1 or 2 tablespoons dried lavender

1 cup self-rising flour

1/4 teaspoon of vanilla essence


Preheat the oven to 350.

Grease a baking tray.

Cream the butter and sugar until well mixed, then add 1 beaten egg and mix. Mix in 1 cup of flour. Gently fold in the lavender by hand. Place small heaps of the cookie mixture on the baking tray, and bak for about 15-20 minutes or until the cookies are golden brown. Cool on a rack.

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