Lavender and Lemon Cookie Pop

Spring holds so much hope and anticipation; growing up in the UK it always felt like the start of the year, and that feeling has transferred here, despite the fact that it is September. It holds anticipation for ice-cream eating, long walks with my puppy and road trips to Middleton, my favourite beach spot in SA.

South Australia has really brought it for the first few days a spring, if it was a football team people would be saying “This is our year”. Except Spring can’t really fail at being Spring so, yeah.

This cookie is anticipation in a cookie, the Lemon and Lavender are the perfect spring flavour combination. Refreshing like lemonade, and the lavender is in no way overwhelming, but the key is to only use a small amount otherwise things get soapy. And from experience I can tell you that soap is both a taste that is overwhelming, and exceedingly hard to remove from your mouth.The lemon cheese drizzle makes the cookie taste like delicious cheesecake. Its optional but do it, it’s amazing.

Lemon and Lavender Cookie

Ingredients
230gr plain flour
1/2 teaspoon of bicarb soda
85g caster sugar
45gr dark brown sugar
125gr melted butter
1/4 teaspoon of vanilla paste
1 egg
Rind of 1 lemon
1 teaspoon lavender

Method
Sift flour, soda and sugars into a large bowl; dark brown sugar generally has big pieces in it, sift well then add the larger pieces in too. Stir in the butter, vanilla and egg, the lemon and lavender.On a sheet of baking paper, roll the dough into a log shape. Tie the ends and if necessary wrap in glad wrap. Freeze the dough for at least 2 hours. At this point the mixture will last months.

Slice the frozen mixture and insert lollipop sticks. Bake at 200C for ten minutes.

Lemon Cheese Drizzle – adapted from Rah Cha Chow

Ingredients
70gr cream cheese
3 tablespoons lemon juice
184 gr powdered sugar

Method
Combine ingredients in bowl. Spoon a small tablespoon of mixture on to the cooled cookies and spread evenly over the top. Allow to dry.

A Delicious Debate

Cookie debate, lavender and white chocolate v. Vanilla bean and white chocolate

I don’t really love macadamias. We tolerate each other. The main issue (with my life) is that white chocolate and macadamias are a pretty exclusive pairing when it comes to cookies, and whilst that is okay; it’s not perfect. Yep that’s the main issue!
Well that and how much glitter is too much?

It’s the big questions in life.

And by starts I mean everything starts with chocolate. The recipe however does not.

This is my search for perfection; after some research – browsing baking blogs and drooling over Martha Stewart- I narrowed it down to two flavour pairings:

  • Lavender and white chocolate
  • Vanilla bean and white chocolate

This base cookie is from my go-to lady when it comes to sugar, Joy the Baker. The base is browned butter which gives it a nuttiness that the crowd was split on. Some loved it, some thought it was overpowering.

Lavender won for me, however the crowds were again split.

The debate/recipe – based on Joy the Baker

113g butter
200g light or dark brown sugar, I used a mix about 75% dark, 25% light
25ml  milk
1 large egg
1 teaspoon vanilla extract
219 g all-purpose flour
1/2 teaspoon baking soda
1/8  teaspoon salt
165g white chocolate chunks I used Lindt Lindor White chocolate pieces roughly chopped.
2 Tablespoons of ground lavender OR 1 tablespoon of vanilla paste (equals one vanilla pod)

Place a heavy bottomed pan on a medium heat and chuck in the butter. Stir and swirl until the butter has melted and turned a nutty brown colour. Once browned take off the heat.

Whilst the butter is cooling measure out your dry ingredients. Place the sugar into a large mixing bowl and add the cooled sugar, stir until combined.
Add the egg and stir until just combined.
Add the milk and vanilla extract and stir again.

Scrape down the sides and then incorporate your dry ingredients mixing until just combined. Fold in your chocolate chips and ingredient of your choice. Go with lavender!

No wait vanilla.

I use a small ice cream scoop to get the cookies evenly shaped then press my thumb down to flatten them slightly. If you chill them before they go in the oven then wont spread as much! Bake at 180C for 15 minutes-ish, until golden and still soft in the middle. You want them to be fairly soft when you bring them out as they will continue cooking whilst they cool.

Next week I’m going in search of the chewiest cookie base around. And then adding white chocolate, lavender and vanilla!