This recipe is extraordinary because even though it’s made with lavender it’s not a sweet mill cake, but salty and in spite of this, some chocolate has to be added to it.
2 cups of flour 2 teaspoon baking powder ¼ teaspoon sodium bicarbonate ½ teaspoon salt 1/3 cup of buttermilk 1 large egg, slightly beaten 1 teaspoonful instant coffee ½ cup minced pecan-nut (or regular walnut) 1 tablespoonful bio lavender
We mix the first 5 ingredients with a power mixer, until we have a crumbly dough. We mix the buttermilk, the egg and the instant coffee until it dissolves. Add the pecan-nut, ½ cup of chocolate fragments and the lavender to the buttermilk mix. We mix them together with the dry ingredients. We put the dough on a floured surface and stretch it to about 1 finger’s thickness, and cut 8 mill cakes with the with a mill cake cutter. We put it into a slightly oiled baking pan. We bake it for 15 minutes at 430 F (220 degrees), or until the mill cakes become golden brown and crunchy.
This recipe is a specialty of Yule Love It Lavender Farm >>