Lavender and Candied Ginger Shortbread Recipe

There's a reason why only two pieces of this shortbread survived for the photo. Making shortbread is very easy.

Lavender & Candied Ginger Shortbread (makes1 9x9 pan)

1/2 cup butter

1/2 cup sugar

1-1/2 teaspoons of dried culinary lavender buds, crushed

1-1/4 cup white flour

dash of salt

1-2 Tablespoons of water

3 Tablespoons of very finely minced candied ginger (also called crystallized ginger)

Cream the butter with the sugar. Add lavender, flour, and salt to the bowl. Beat until combined. Mixture will be dry. Slowly add water until the mixture is slightly moistened (the mixture should stick together slightly). By hand, mix in the candied ginger.

Press evenly into a 9" square pan. Bake in a 325 degree oven for 30 minutes. It will still be light, but beginning to turn brown on the edges. Remove from oven. While still warm (but not hot!)  cut into squares. Let the shortbread cool completely before removing it from the pan. Store in cookie tins or freeze for up to several months.

Lavender Scones: Recipe

A nearby lavender farm served these scones (and also lavender whipped cream over strawberries) and then I ordered from Etsy.com a bag of culinary lavender, one of many types of the herb. The lavender to cook with is called "Provence" lavender. Just spoon the whole buds into the batter. Yes, the buds stay bluish-purple, and the taste and the fragrance are lordly. This quick recipe makes 4 scones and can be doubled.

Lavender Scones

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 or 2 Tablespoons of white sugar, to taste
2 Tablespoons of unsalted butter, chilled and cut into 1/2-inch dice
1/3 cup plus 1 Tablespoon of whole milk or evaporated milk
2 level teaspoons culinary lavender

1. Preheat your oven to 450 degrees. Grease a baking sheet.
2. Whisk together the flour, cream of tartar, baking soda, salt and sugar. Cut in the butter using a food processor, pastry blender, or two knives.
3. Make a well in the center of the flour-butter mixture and pour in the milk and spoon in the lavender. Use a rubber spatula to mix the ingredients into a soft, wet dough.
4. Pinch off 1/4 of the dough (it helps if your hands are floured) and make a patty about 2-1/2 inches across. Make 4 of these and space them on the baking sheet.
5. Bake them 10 to 12 minutes until they're lightly browned. If desired, sprinkle them with sugar [pictured]  or powdered sugar, or glaze them lightly with a powdered-sugar-and-water glaze.

Scones are best eaten while still warm. I make only 4 at a time because if I made 8 I'd eat them all.