About this recipe:At first, lavender may sound like a weird ingredient to use in baking. But, I beg to differ. Try it, you might like it. The combination of lavender and lemon, goes extremely well in these bars. Serve as a dessert, snack or with a cup of tea.
Makes: 24 bars
400g caster sugar
2 teaspoons dried lavender buds
115g unsalted butter, softened
4 tablespoons softened virgin coconut oil
250g plain flour
1 small pinch salt
4 tablespoons plain flour
4 eggs, beaten
125ml lemon juice
1/2 teaspoon lemon extract
1/2 teaspoon dried lavender buds
4 tablespoons icing sugar, for dusting
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat an oven to 180 C / Gas 4. Grease an 20x38cm swiss roll tin.
Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a food processor; blend until the lavender is powdered.
Beat together 4 tablespoons of the lavender sugar, butter, coconut oil, 250g flour and salt in a bowl until a dough forms; press into the bottom of the prepared tin.
Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
While the dough bakes, mix together the remaining lavender sugar, 4 tablespoons flour, eggs, lemon juice, lemon extract and 1/2 teaspoon lavender buds; pour over the baked pastry and return to the oven to bake until the centre is set, about 20 minutes. Allow to cool completely and dust with icing sugar before serving.
Dried lavender buds and virgin coconut oil can be found online.