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
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
Rind of 1 lemon
1 teaspoon lavender
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
70gr cream cheese
3 tablespoons lemon juice
184 gr powdered sugar
Combine ingredients in bowl. Spoon a small tablespoon of mixture on to the cooled cookies and spread evenly over the top. Allow to dry.