Healthy And Delicious Honey Cookies With Lavender And Whole Wheat - Perfect For A Guilt-free Snack!
These little cookies are made with whole wheat and honey, They are cakey and an absolute pleasure to eat. The recipe is below ????
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Recipe -
Makes about 24 cookies
1/2 teaspoon (2.5 ml) lavender flowers
1/2 cup (115 grams) butter - softened
3/4 cups (94 grams) honey
1 large egg - room temperature
1 1/2 cups (195 grams) whole wheat flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
Heat your oven to 350 F (176 C) and line cookie sheets with parchment paper or silicon.
Place the lavender flowers in a coffee grinder or a mortar or a blander and break down.
Cream the butter and the honey in a bowl, until smooth. Add the egg and mix well.
In another bowl, whisk together the flour, baking powder, salt and lavender flowers.
Mix the dry ingredients with the wet ones until there is no longer any dry ingredients in the bowl. Do not over mix.
Spoon the cookies onto the pan and press down on them gently with the back of a spoon or your fingers. These do not spread so no need to separate them too much.
Bake for 10 to 12 minutes, until the borders are lightly browned.
Remove them from the oven and transfer them to a cooling rack. These will last for up to a week in an air tight container.
Music courtesy of Artlist - Idokay - Fragments of Sunlight
Baking in Bows: Biscotti
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-2 1/4 cups all-purpose flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-2/3 cup sugar
-3 large eggs
-3 tbsp honey
-1/2 tsp vanilla extract
-2 tbsp orange zest , minced
-1 tbsp lavender blossoms, optional, dried
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How to Make A Simple Biscotti / Honey Lavender Biscotti
Hi guys! I’m a beekeeper who loves creating recipes with honey. Love is in the air! Do you love lavender? So do the bees! By adding sweet local honey to dried lavender blooms, something magical begins! Bee warned: these honey-lavender biscottis may break hearts by disappearing fast!
Why do bees love lavender? The fragrant plant is irresistible with abundant pollen and nectar to feed them! Lavender blooms during a midsummer gap when pollen and nectar supplies are very low, and when “the girls” are their hungriest! Lavender is so productive, so go ahead and harvest blooms to enjoy in your cookies, teas, or enjoy in a vase. There will be plenty leftover for a bee-friendly feast.
Cheers, meows, and bee happy,
Alison, Hobbes & the girls
#HowDoYouMakeBiscotti
#HomemadeBiscotti
#EdibleGifts
Yield: About 50 cookies Prep Time: 30 minutes, Cook Time: 1.5 hours, Total Time: 2.5 hours
INGREDIENTS:2 1/4 cup all-purpose flour (11.25 oz)
1 teaspoon baking powder (.18 oz)
1/2 teaspoon soda (.11 oz)
1/4 teaspoon pink Himalayan salt (.04 oz)
2/3 cup white sugar (5.26 oz)
1/2 teaspoon cinnamon (.04 oz)
3 large eggs
3 tablespoons local honey (2 oz)
2 tablespoons grated zest from oranges and/or mandarins (.85 oz)
1 tablespoon dried lavender (or rose) blossoms (.07 oz)
1/2 teaspoon real vanilla extract (.7 oz)
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Whisk dry ingredients (except blossoms) in a small bowl. In a large bowl, whisk eggs and 2/3 cups of dry mixture, until pale lemon color. Stir in local honey, zest, blossoms, and real vanilla extract. Add the rest of dry ingredients into the wet, mixing until a dough forms. If mixture doesn’t retain shape, at a spoonful of flour at a time until dough holds shape. With floured hands, split dough in half. Place dough onto prepared sheet, quickly stretching into (two) 13 x 2-inch loafs; about 3 inches apart. Gently pat each loaf to smooth shape.
Bake about 35 minutes, rotating pan halfway through baking. Loaves are done when golden brown and a slight crack forms on top. Remove from oven and cool loaves for 10 minutes. Reduce oven temperature to 325°F. With a serrated knife cut each loaf diagonally into 3/8” slices (about 50 cookies total). Lay each biscotti cut-side up and spaced 1/2” apart on baking sheet. Bake about 15 minutes; flipping each cookie over halfway through baking. Biscottis are done when golden brown and crisp on both sides. Transfer cookies to wire rack to cool completely. Store in an airtight container for 4 weeks at room temperature, or in the freezer for up to 3 months.
KITCHEN TOOLS & MISC (coming soon!)
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Lavender and White Chocolate Cookies | Bakestarters' August's Subscription
This is August's Kit of The Bake Better Subscription by Bakestarters.
Autumn Becomes Me Lifestyle Vlog | Lavender Honey Shortbread Cookies Recipe
In this episode of Autumn Becomes Me Lifestyle Vlog, I will show you how to make Lavender Honey Shortbread Cookies, using the culinary lavender I got from last week's trip to the Lavender Farm. If you haven't seen that episode yet, it's really fun and you can check it out here:
Honey and Lavender Shortbread Cookies
1 cup butter, softened
1/2 cup sugar
3 tablespoons honey
2 cups Flour
Pinch of salt
3 teaspoons dried culinary grade lavender
In a large bowl, cream the butter, sugar, and honey until light and fluffy. Add the flour, salt, and lavender and mix until combined. This dough can be a crumbly. If you feel it's too dry you can add a bit of water to it. Form dough into a large ball and cover with plastic wrap. Freeze for 1/2 hour or 2+ hours in the refrigerator.
Preheat the oven to 325 degrees Fahrenheit
Flour your surface and place plastic wrap over the dough to keep it from sticking to your rolling pin. Roll dough to 1/4 inch and cut using cookie cutters or a glass mason jar. Place 1-2 inches apart on a lightly greased or parchment-lined baking sheet.
Bake 15-20 minutes (depending on size) or until light golden brown. place on a wire rack and let cool completely before serving.
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Thank you so much for watching, and I hope you have a lovely day!
-Heather Autumn
Almond Lavender Biscotti
This Almond Lavender Biscotti has a light and delicate flavor that is perfect with tea or coffee. This recipe is great to have on hand for guests or any time you'd like something light, simple, and sweet.
Recipe Link: