By Michelle Shearer
These are delightful and hugely popular with the kidlets.
(Big batch recipe: about 25)
3 cups of flour
1 cup butter
1 cup honey
1/2 cup of sugar
2 teaspoons lavender flowers, crushed
3 tspns baking powder
1 tpsn salt
Honey Butter Icing Ingredients
(feel free to use your favourite glaze – I had run out of icing sugar so did this instead which was surprisingly good).
1/2 cup honey
1/2 cup butter
2 teaspoons vanilla essence.
Preheat oven to 150 degreesC and line a cookie baking sheet with baking paper.
Melt together butter, honey and sugar. Add crushed lavender flowers (or once all melted, whizz them up with a handheld blitzer) to butter and honey mixture.
Allow mixture to cool, then pour into large mixing bowl. Add all remaining ingredients and beat through until well mixed. Don’t overdo it though.
Drop mounded teaspoons of the mixture on to the cookie sheet leaving plenty of room between each of the cookie cakes.
Bake for about 20 minutes or until set, golden brown underneath and cookie cake-y looking (technical way).
Cool on a wire tray.
Method: Butter Icing
Whisk together all ingredients together and spread across the top of the little cooled cakes. Sprinkle with extra lavender and/or rose petal flowers.