Cooking with Lavender & More
For consumer use Culinary Lavender is the ONLY Lavender that can be used.
-Lavender Brownies Gourmet-
200g dark chocolate, chopped
200g butter, chopped
1/3 cup cocoa powder
1 ½ cups castor sugar
3 eggs, lightly beaten
½ cup plain flour
200g chocolate extra, white or milk
1 cup pecans or walnuts
2 tsp culinary Lavender
• Pre heat oven 180 degrees. Grease and line 3 cm deep, 16cmx26cm- allow baking paper to hang over edge around 2cm
• Place dark chocolate and butter in a heatproof, microwave safe bowl (pyrex). Microwave uncovered for 2 mins on high, stir every min with metal spoon until smooth.
• Stir in cocoa to dissolve. Stir in the sugar, then eggs. Mix well. Sift flours together over choc mixture, stir to combine. Stir in the rest of the choc, nuts and LAVENDER. Spread into pan
• Bake for 35-40 mins or until a skewer inserted comes out with moist crumbs. Cool completely in pan. Slice. Enjoy.
Note: If you are not used to consuming Lavender it is best to start with half the measured amount, it is also better if you grind your Lavender to a powder, first. Kelly
-Heavenly Divine Chocolate & Lavender Mouse Cake Gourmet –
340g dark chocolate, chopped
225g unsalted butter, chopped
5 eggs
210g castor sugar
2 tsp culinary Lavender
• Pre heat oven to 120 degrees
• Grease and line a 25cm cake tin-round or square
• Melt butter and chocolate over simmering water
• Beat eggs and 70g of sugar with electric mixer until volume quadruples. (around 12 mins)
• Heat remaining sugar with 100mls of water until dissolved into a light syrup. Pour hot syrup into melted chocolate and cool slightly
• Add chocolate to the eggs and beat slowly until the mixture is combined. Pour into tin
• Put a folded kitchen cloth (chux) in the bottom of a baking tray. Put in the cake and add enough HOT water to come ¾ of the way up the sides of the tin.
Bake in oven for approx 50 mins until set. Leave in tin and water to cool completely before turning out. Enjoy
Note: If you are not used to consuming Lavender it is best to start with half the measured amount, it is also better if you grind your Lavender to a powder, first. Kelly
-Lavender Lemonade Scones-
3 cups self raising flour
1 cup lemonade
1 cup thickened cream
2 tsp culinary Lavender
• Pre heat oven 220 degrees. Grease and line baking tray
• Mix all ingredients quickly in a bowl
• Turn onto floured surface and knead lightly
• Push out dough until 4cm thick
• Cut into rounds- do not twist cutter
• Bake in hot oven for 25 mins check centre of the scones are cooked. Enjoy.
Note: If you are not used to consuming Lavender it is best to start with half the measured amount, it is also better if you grind your Lavender to a powder, first. Kelly
-Lovely Lavender Scones-
4 cups self raising flour, sifted
½ teaspoon salt
1 cup pouring cream
375ml milk
2 tsp culinary Lavender
• Pre heat oven 250 degrees Grease and line flat baking tray
• Combine dry ingredients + wet ingredients
• Stir with a flat bladed knife until a soft ball, add more milk if necessary. Turn onto lightly floured surface and knead gently until dough comes together
• Press dough 2cm thick. Use a 5.5 round cutter, and cut dough, as many as possible. Press scrapes dough together and press until 2.5 thick. Cut etc
• Place on tray so that they are just touching
• Bake 12-15 mins until golden and well risen. Enjoy
Note: If you are not used to consuming Lavender it is best to start with half the measured amount, it is also better if you grind your Lavender to a powder, first. Kelly
-Lavender Muffins-
2 ½ cups self raising flour
100g butter, melted
¼ cup golden syrup
½ cups sugar
2 eggs, lightly beaten
1 cup milk
1 ½ cup of any fruit
2 tsp culinary Lavender
• Preheat oven 190 degrees
• Mix Lavender, flour and sugar
• Mix wet ingredients and add to dry
• Combine fruit to muffin batter
• ¾ fill muffin tins
• Bake 20 mins Enjoy
Note: If you are not used to consuming Lavender it is best to start with half the measured amount, it is also better if you grind your Lavender to a powder, first. Kelly
-Lavender Cake-
2 ½ cups self raising flour
100g butter, melted
¼ cup golden syrup
½ cups sugar
2 eggs, lightly beaten
1 cup milk
1 teaspoon vanilla extract
1 ½ cup of any fruit
3 tsp culinary Lavender
• Preheat oven 190 degrees, grease and line cake tin
• Mix Lavender, flour and sugar
• Mix wet ingredients and add to dry
• Combine fruit to cake batter
• Bake 20 mins Enjoy
Note: If you are not used to consuming Lavender it is best to start with half the measured amount, it is also better if you grind your Lavender to a powder, first. Kelly
