This biscuit was inspired by the traditional early summer pie, which is the great favourite of everyone. We confidently recommend this biscuit to those, who are still timid about the usage of lavender as a spice, since its taste is so silky, almost transparently, pleasantly, slightly lavender flavoured, that it’s guaranteed that nobody will dislike it.
3 eggs 2 1/2 cup (300g) flour 1 vanilla sugar 1/2 cup (100g) sugar 1 baking powder ½ packet room temperature butter or margarine (we melt it in a microwave on melt-setting) 1/3 cup 4 Tbsp (1 dl) milk
3 tablespoon sugar 5 tablespoon water 1 tablespoon lavender essence (if not available use more lavender) 10 strands of fresh lavender (or two tablespoons of dried)
3 rose petals 3/4 pound (35-40 dkg) pitted cherries
To bring the most flavour out of lavender it won’t be enough to simply sprinkle it on the dough, especially in a small amount, rather we pre-treat it. For this we boil 3 tablespoons of sugar and 5 tablespoons of water (this made up the sugar-syrup), then we add 10 strands of shelled fresh lavender. In the case of using dried lavender 1-2 tablespoons is enough, but then we screen the lavenders before we use them. So we have placed the lavender into the sugar-syrup and we let it sit for 30 minutes. If we have lavender essence at home (lavender soaker in alcohol), then we can put a tablespoon of that in as well.
We mix the ingredients in the above mentioned order with a robot-mixer, this way we get a suitably soft dough. I even put a rose in the dough just to try, but unfortunately later this couldn’t even be found with a magnifying glass, thus it can be omitted:
I smoothened the form into a buttered silicon mould, but any kind of mould can be used. In the case of traditional moulds we, either butter and flour the mould, or we line it with a silicon baking-paper.
After this we pour the pitted cherries on the dough (just so much that they don’t cover each other too much, because then they will exude too much juice and that increases the baking time). I sprinkled the top with rose-petals (we cut off the white part first, I described how at the rose preserves). It looked very nice in this form, but we can achieve an even more intense rose flavour if we first mix the rose with the cherries and place them on the dough like that.
After this we spray the dough with the lavender sugar-syrup and we sprinkle some crumbled lavender on it.
We bake the pie for 25 minutes in a pre-heated oven at 350 F (180 degrees) regularly, not with air circulation
The dough became exactly like sponge cake, and it was consumed in a matter of seconds.