How to Use Lavender in Baking

Lavender is a plant with edible flowers. The dried buds are infused into teas that many people use for medicinal purposes. Lavender can also be used in baking to impart a delicate floral flavor and color to various confections. Think outside the box the next time you have some lavender on hand and use it in your kitchen.

Instructions

Make Lavender Sugar

1

Put 1 cup of granulated white sugar into your food processor.

2

Add 2 tbsp. of dried lavender flowers to the sugar.

3

Cover the food processor and pulse until the mixture is blended.

4

Store the lavender sugar in an airtight container, away from light and heat.

5

Use lavender sugar in regular tea to give it a slightly floral taste.

6

Experiment with the recipes you normally use for baking cookies by adding lavender sugar instead of white or brown sugar. This works best with simple recipes, such as butter or sugar cookies. The taste can be too much with more complicated recipes such as peanut butter or chocolate chip cookies.

7

Put some lavender sugar in a clear bottle and tie with a ribbon. Use as a decoration in your kitchen or give some to a friend who enjoys cooking.

Serve Lavender Cheesecake

8

Pulverize 2 cups of plain shortbread cookies into crumbs using a food processor or a rolling pin.

9

Melt 5 tbsp. of butter on the stovetop or in the microwave. Mix with the cookie crumbs and press into a springform pan.

10

Chill the cheesecake crust in the refrigerator while you make the filling.

11

Crush 3 tbsp. of fresh lavender buds. Use a food processor, a meat tenderizer or a rolling pin. Put into a bowl.

12

Add 2 1/2 tbsp. of boiling water to the bowl containing the lavender. Let it steep for 15 minutes.

13

Strain the lavender buds out of the water and discard. Set aside the lavender infusion.

14

Use a whisk or electric beater to combine 3/4 cup of honey and 8 oz. of softened cream cheese.

15

Incorporate the lavender infusion into the cream cheese mixture without over mixing.

16

Whip 1 1/4 cups of heavy cream. It is less taxing on your muscles to use an electric mixer than a whisk.

17

Fold the whipped cream into the lavender cream cheese and pour into the crust.

18

Refrigerate the lavender cheesecake for at least 3 to 4 hours before serving. You can serve the dessert plain or with a fruit sauce on top.