I have three varieties of lavender but next week I will be at Buckfast Abbey, where the lavender garden contains 150 varieties. The lavender there is harvested in September, but I will be taking some of my own along for several activities with the youngsters on the summer camp that I'll be leading.
This afternoon I have been sewing dozens of little calico bags for the children to make into lavender bags and pillows. (Perhaps we should make them on the first day and hope that we get a peaceful night.) We will also make lavender biscuits and cakes. When I get home, I would like to try out a recipe I have found for lavender champagne and another for cordial.
Here is my favourite recipe for lavender biscuits (cookies):
4oz caster sugar
4oz plain flour
1 tablespoon fresh lavender, finely chopped
Icing sugar to dust
- Cream the butter and sugar together.
- Sift the flour and stir in the lavender.
- Fold the flour mixture into the creamed butter and sugar.
- Divide the dough into small balls and flatten lightly and place on a greased baking tray
- Bake in a moderate oven (180C, 350F or Gas 4) until just beginning to colour
- Cool on a wire rack. Dredge with icing sugar to serve.
40 or 50 lavender flowers
4 pints cold water
4oz sultanas, finely chopped
3 tablespoons white wine vinegar
Juice of 1 lemon
- Stir all the dry ingredients together in a large glass bowl
- Pour on the water, vinegar and lemon juice and stir well.
- Cover the bowl with cling film and leave for 7 days.
- Strain the liquid and pour into sterilised bottles.
- Seal and leave for another week, when it should be sparkling and ready to drink.