Ingredients for 24
Method
- I
Preheat oven to 160°C (325°F). Line two baking sheets with parchment.
- II
Cream the butter with the 100 g sugar until pale and fluffy (~3 minutes with an electric mixer).
- III
Beat in the vanilla, lemon zest, and chopped lavender.
- IV
Add the flour and salt. Mix on low until just combined into a soft dough — do not overmix.
- V
Turn out onto a lightly floured surface. Shape into a 4 cm-thick log, wrap in cling film, chill 30 minutes.
- VI
Slice the log into 1 cm rounds. Arrange on the sheets, 2 cm apart.
- VII
Bake 16–18 minutes, until pale gold at the edges but still soft-looking on top.
- VIII
Sprinkle with the remaining sugar while warm. Cool on the tray for 10 minutes before transferring to a rack.
Botanical context
This recipe is indexed as a culinary use note, not a supplement protocol. When a featured plant is also used in herbal traditions, PlantSage keeps the food preparation separate from medicinal dosage advice so readers can enjoy the recipe without confusing a kitchen quantity with a therapeutic serving.
Lavender (Lavandula angustifolia) is the main botanical reference for this page. Check the linked plant profile for identification notes, cautions, and cultivation context before foraging or substituting fresh material. Use properly identified edible material, avoid contaminated harvest sites, and treat unfamiliar plants as ingredients that require the same care as any other food. If you substitute dried herbs for fresh, wild plants for cultivated ones, or concentrated extracts for whole ingredients, start conservatively because flavour, bitterness, and tolerance can change quickly.
Notes & variations
Use only certified culinary lavender — floristry lavender is treated with chemicals. A little goes a long way; too much makes cookies taste like soap. Keeps 5 days in an airtight tin.
Featured from the herbarium
1 plant
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