Lavender Tea - soothing, fragrant and relaxing
For tea for two, snip four lavender flowers (Margaret Roberts Lavender is the best for culinary purposes) including a few leaves into a teapot. Pour hot water over, and allow to steep for approximately 3 - 5 mins. Sweeten with a little honey. Some variations include adding a sprig to Rooibos tea, or combining Lavender and Chamomile, Lavender and Lemongrass - be inventive! Find your own special brew. When using lavender buds, a tablespoon of buds would be enough for two cups. Sip and enjoy!
These crisp sweet lavender scented biscuits are a sure fire hit! You may use leaves or flowers of the lavender angustifolia type - here in South Africa the best one to use is the Margaret Roberts variety. I would advise that if you have the lavandula dentata variety you reduce the amount of lavender added is it can be a little too pungent in baking.
(makes about 48 little button biscuits)
Take 100ml sugar and about 30ml lavender leaves and grind together to make the lavender leaves as fine as possible. You will have green sugar now! Cream 120g butter with this sugar and then mix in 180g white flour. Lightly knead the dough. Break off small bits of dough (unshelled hazelnut size) and roll in hands to make round balls. Place on a greased baking sheet and flatten with a fork. Sprinkle the biscuits with a little brown sugar and bake at 200 deg. C for about 15 mins or until brown. Watch them, because they brown very quickly! Let them cool and crisp before eating.