Lavender Hills of Kentucky, LLC
Delight your senses with the essence of lavender
Raw Lavender Lemon Tea Cookies
3 cups cashew flour
1/2 cup almond flour
2 tablespoons lavender, divided and crushed
2 tablespoons lemon juice
2 tablespoons lemon zest
1/2 teaspoon vanilla
2 tablespoons coconut oil, melted
2 tablespoons raw agave nectar (or liquid sweetener of choice)
1/2 cup dried coconut
To make the cashew flour: Process cashews 1/2 cup at a time in a food processor. Sift and reprocess until silky flour. 1 cup of raw cashews makes approximately 1 1/2 cups of flour.
Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, vanilla, coconut oil and agave.
Roll into balls and set aside.
Powder the coconut in a food processor. Mix together with remaining 1 tablespoon lavender and roll the balls in this mixture.
Lavender Citrus Cookies
1/2 cup unsalted butter, room temperature
1/4 cup superfine sugar
1 1/2 cups all purpose flour
1 tablespoon dried lavender, crushed
1 1/2 cups powdered sugar
3 tablespoons lemon juice
zest of 1 lemon and 1 orange
Preheat oven to 300 degrees. In a medium bowl, stir the flour and lavender together. Set aside. Cream the butter and sugar together until fluffy and light in color. Add the flour and lavender and mix until batter is incorporated. Mixture will be very dry at this point. Form the batter into a soft ball shape and leave in bowl. Cover with plastic wrap and chill for about 15 minutes.
Press dough into prepared square pan. Once dough is pressed into pan, cut even squares with a pastry scraper and poke holes in each with the tines of a fork.
Bake for 45-55 minutes or until sides of shortbread turn golden. Let cool in pan 10 minutes and remove cookies carefully setting them on a wire rack to cool completely. When cookies are completely cool, combine the powdered sugar, citrus juice and zest in a small bowl and mix until well incorporated. Drizzle the icing on the cookies with a spoon. Let dry for 2 hours.
Lavender Chocolate Tarts
2 cups all purpose flour
1/2 cup sugar
5 ounces chilled unsalted butter, cut into small pieces
2 egg yolks (lightly beaten)
1 tablespoon milk
Combine flour, sugar, and salt in the bowl of a stand mixer with a paddle attachment. Add butter and mix on low speed until the mix starts to resemble small pebbles. Add the egg and yolks and continue to mix until the dough comes together as a ball. If the dough is too dry, add up to a tablespoon of milk. Wrap the dough in plastic wrap and refrigerate for at least half an hour.
Preheat the oven to 400F and remove the dough from the refrigerator. Roll your dough out on a well-floured surface to about 1/4 inch thick.
If you are making individual tarts, roll your dough out. Use a circular cookie cutter slightly larger than your tart shells to cut your dough. When pressing the dough into the tart shells, make sure to press the dough all the way into the corners, or the tarts will not sit flat when removed from the shells. Use a fork to score the bottom of the tarts and bake for 10 to 15 minutes, until golden brown. Let cool and remove from the tart shells. Fill with Lavender Chocolate Ganache.
Lavender Chocolate Ganache
1 cup heavy cream
1/4 cup sugar
1 tablespoon dried lavender flowers
10 oz dark chocolate, finely chopped
Bring the cream, sugar and lavender to a simmer over medium heat, stirring regularly to prevent the sugar from burning on the bottom of the pan. Remove from the heat and let sit, covered, for 10 minutes. Meanwhile, chop the chocolate and place in a medium sized bowl.
Return the lavender cream to the heat and bring back to a simmer. Pour through a strainer (to remove the lavender flowers) over the chocolate. Stir the cream into the chocolate with a whisk until chocolate is completely melted. Spoon or pour the Lavender Chocolate ganache into the prepared tart shells and refrigerate until ganache is firm.
Lime & Lavender Poppy Seed Cake
Pour into the prepared cake pan. Bake for 45 minutes, until golden brown.
Lemon and Lavender Chiffon Cake with Honey Lavender Cream
2 cups flour
1 cup heavy cream
Preheat oven to 350F. Sift together flour, sugar, baking powder and salt into large bowl. Beat the vegetable oil, egg yolks, lemon juice, water and lemon peel into the flour mixture. In another large bowl combine egg whites and cream of tartar and beat until stiff peaks form but not dry. Fold 1/4 of whites into batter, and gently fold in remaining whites in batches.
Pour cake batter into ungreased 10-inch spring form pan. Bake cake until golden and springy to the touch, about 1 hour.