There are not many things that we don’t love about Kate Middleton, and slightly envy herfor – if only my daughter had gone to University at St Andrews! However being rushed to hospital with severe morning sickness is not one of them. But the good news is that Kate is now feeling much better, all with the aid of time and a little lavender shortbread. Lavender has long since been revered for its medicinal uses, including its anti-nausea properties, and apparently Kate now can’t get enough of the combination of healing and soothing lavender all mixed into a yummy shortbread. I can’t say that I blame her really!
The UK has a long tradition of cooking with lavender, with its use being recorded in some of our very oldest surviving cookery books. Along with delicious lavender shortbread, lavender is also fantastic when cooked with lamb, added to the poaching syrup for peaches, or infused into milk/cream before being added to a number of sweet recipes – panna cotta works extremely well.
However don’t be fooled and think that you should be using just any lavender for your cooking. Here at Jersey Lavender we supply specific culinary lavender that has been cleaned and sieved especially for use in cooking. Also we only ever use our own lavender angustifolia variety, as this imparts a softer and more rounded flavour than some other varieties, which can end up being too harsh.
Why not try our simple and scrumptious recipe for lavender shortbread and discover for yourself why Kate Middleton loves it so much!
100g Plain Flour
50g Caster Sugar
1 level tablespoon Dried Culinary Lavender Flower Buds
- Pre heat oven to 160°C and grease a 18cm circular tin.
- Place the plain flour, cornflour and sugar in a bowl, and rub in the butter thoroughly with your fingertips, or alternatively use a mixer.
- Finally add the dried lavender flowers and disperse evenly through the mixture.
- Press the mixture into the tin, prick with fork and bake for approximately 35mins, until pale and golden.
- Cut into 8 wedges whilst still hot and leave to cool in tin.
- Once cooled, sprinkle the shortbread with extra caster sugar, or even make your own lavender sugar by mixing 1kg of caster sugar with 2 teaspoons of dried culinary lavender buds – his can be stored in a jar for up to 6 months. Delicious!