WhitstableLavender.com

• 1 tablespoon dried lavender flower or 5 small drips of Whitstable Lavender food oil
• 2 cups self raising flower 
• 1 cup butter, room temperature
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 1/8 teaspoon salt

 In a mortar, grind lavender flower with the pestle in a medium bowl. 

cream together ground lavender flowers or Whitstable Lavender food oil, butter, sugar, vanilla extract, and lemon extract.

Add flour and salt; mix until combined (dough should be soft but not sticky.)

Refrigerate 1 to  2 hours or until dough is firm.

Preheat oven to 325 degrees F. Remove dough from refrigerator.

On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto un-greased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around edges. Remove from oven and cool on wire racks.

For an iced topping
2 Heaped tablespoons of icing sugar
Add 6-8 drops of Whitstable Lavender Food Essence Oil and a little hot water,
Mix and pour over cookies when cooled. 

• 5oz Soft Margarine
• 5oz Caster Sugar
• 3 Eggs
• 8oz Self Raising Flour
• 5 to10 drops of Whitstable Lavender Food Essence Oil

Cream margarine and sugar together in a bowl.

Gradually add lightly whisked eggs with a little flour,add essence and fold in rest of the flour.
Place mixture in a deep 6” or 7” cake or 2lb loaf tin.
Bake in a moderate oven – gas mark 3-4 (175c) for 1¼ hrs.

For an iced topping
2 Heaped tablespoons of icing sugar
Add 8 drops of Whitstable Lavender Food Essence Oil and a little hot water,
Mix and pour over cake when cooled.

(makes 36 biscuits)

• 4oz Soft Margarine or Butter
• 4oz Soft Brown Sugar
• 6oz Pinhead Oats
• 6oz Flour
• 1 teaspoon Bicarbonate of Soda
• 2 tablespoons Milk
• 10 drops of Whitstable Lavender Essence Oil

Set oven to gas mark 2 (150c)
Grease baking sheets or trays,
Cream margarine and sugar together in a bowl,
Mix in the oats and sift the flour and bicarb of soda together into the mixture and mix thoroughly
Add the Whitstable Lavender Essence Oil and sufficient milk to form the mixture into a stiffish dough
Turn out on to a floured surface
Roll out the dough thinly and cut into rounds with a      2” cutter
Put on to the greased baking sheets or trays
Bake for approximately 20 minutes or until golden brown
Transfer to a wire rack to cool

• 2 cups butter
• 1 cup icing sugar
• 3 1/4 cups white flour
• 2 tsp. grated lemon rind
• 4-6 drips of Whitstable Lavender food oil
• Juice of 1 lemon
• 1/2 cup cornstarch
• 2 tbsp. dried Lavender flowers (4-6 drips of Whistable Lavender food oil)

In a large bowl, cream butter, add icing sugar, lemon juice and zest. Mix 3 cups of the flour with the Lavender food oil and cornstarch.

Beat the ingredients into the creamed mixture a third time. Turn out the dough onto a clean surface and knead in the rest of the flour until soft and smooth.

Line a 9" x 13" metal cake pan with silver foil with enough to hang an inch over the ends. Press dough evenly into pan. Prick all over with a fork. Chill before baking approximately 30 minutes.

Bake at 300degrees F for 40 minutes or until pale gold. While warm, cut into 24 bars. Cool.

*Optional: Before removing from the pan, melt 2-3 oz. white chocolate with 1 tsp. vegetable oil over hot water (double boiler style). The oil thins it to drizzle over the bars.