Welcome back! The next three posts will all be in the kitchen. Wheat is a primary symbol of Lammas/Lughnasa and we have covered all the other preparations, taking a few simple steps each time. Leaving the baking to the end will keep these items fresh when stored in an air tight container and the honey in this recipe will keep the cookie soft. Let’s start with Lavender Lemon Cookies with honey and almond flour.
If you are watching your gluten intake, try these recipes with Bob’s Red Mill All-purpose flour or your favourite (Cdn spelling again) substitute flour.
You will need:
3/4 cup all-purpose flour
1/2 cup almond flour
2 tablespoons arrowroot
2 tablespoons sugar
1 tablespoon dried lavender, culinary grade, finely chopped or brushed
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
1 large lemon, zested
2 tablespoons liquid honey
1 tablespoon fresh lemon juice
Clear you energy by taking in a deep breath, holding it a moment and slowly releasing, center yourself letting go of anything that keeps you from being present…here…. now. ( Rinse and repeat as needed. )
Place the first six ingredients in the bowl of the mixer and pulse a few times to blend together. Cut the butter ( and this one of those times to really use unsalted butter or leave out the additional salt ) into cubes and place on top of the dry ingredients. Pulse until the mixture resembles course meal.
You can also do this with a pastry knife or by hand in a bowl; a great time to bring your personal energy to the process.
Add the remaining ingredients and as you can see in this particular case, I am adding the lavender now ( strictly for photographic reasons ). You will want to choose lavender that you know has not been sprayed with chemicals and if it is not possible to walk down the garden path and pull a few stems from your garden, try trading for some cookies with your neighbour or as a last resort, checking with a fuller service food store. Roll or chop the lavender before putting into the cookie batter to release the aromas and create smaller pieces.
Lavender, taken internally, has been said to support against feelings of indigestion, irritability, anxiety and exhaustion as well as assisting tension headaches, migraine and bronchial complaints.
Lemon can aid in cleaning the digestive system and enhancing your immune system.
Almonds have been attributed with many health benefits. Heart healthy, they can assist in lowering blood cholesterol, provide healthy fats and help with good brain function. The phosphorus aids in building strong teeth and bones.
In honey we find antiseptic, antioxidant and cleansing properties. Now I am not saying eat more cookies, just that it is possible to adjust what is put into cookies so that special treats are not just refined sugar. It is also helpful to remember all the good things that are in this cookie, once these are out of the oven and you “test” one (or two). Focus on the nutrition you are bringing to your cells while having gratitude for the body that supports this worldly experience.
Pulse again until just mixed and a very soft dough forms.
Roll into small ( 1 inch balls ) balls and place on parchment paper lined cookie trays. Press each ball flat with a glass dipped in sugar. The dough will have a tendency to stick to the glass and the sugar will help separate the two and give a nice subtle finish to the top of the cookie. You can also choose to decorate with a bit of additional lemon zest.
Bake at 350 degrees for about 10 minutes depending on your oven. Bake until lightly brown around the edges. The cookies will be fragile when first out of the oven and would do well to sit for a few minutes before transferring to a cooling rack.
These cookies have a delicate floral undertone, balanced by the lemon. It is also possible to substitute fresh mint or basil in smaller quantities in place of the lemon. Lavender is however an unfamiliar flavour to some so tread gently when stretching the envelope.
Lavender Lemon Cookies from My Kitchen Wand
