The most popular form of use for lavenders in gastronomy is the favouring of biscuits. Besides chocolate its best pair is lemon. In this recipe we call our readers’ attention to a light lemon lavender baked mixed dough in a fruit-bread form, in which the three good friends the lavender, the lemon and the chocolate pamper out taste-buds at the same time.
1/2 cup (120 g) soft butter 1 cup (200g) sugar 2 eggs 2 1/2 cup (300g) flour 2/3 cup (150 ml) milk the juice of half a lemon 2-3 teaspoon dried lavender 2 ounce (50 g) dark chocolate in small fragments
We mix the soft butter, the sugar and the eggs together with a power mixer into a creamy substance. We add the milk to it, then in smaller portions, the mixture of flour and baking powder. We add the juice of half a lemon to it, as well. The sugar may be replaced with lavender sugar, as well.
We crush the lavender blossoms roughly in a mortar and we sprinkle them into the dough and we mix in the dark chocolate fragments. We line the inside of an elongated fruit-cake shape with baking paper and fill the dough into it, and then in 35 minutes at 320 F (160 degrees) in a preheated oven we bake it ready.
Photo: Flickr – Salim Virji CC 2.0