- Recipes
Lavender Icebox Cookies
Melt-in-the mouth cookies, filled with lavender fragrance. Suitable for any occasion.
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Lavender Icebox Cookies
The combination of flours give this cookie a melt-in-the-mouth texture. The addition of almond nibs gives this cookies a great crunch. Salted butter is used, thus salt is not added.
Prep. Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
BK Hong Kong Flour 150g
Corn Flour 75g
Rice Flour 50g
BK Culinary Lavender 5g
(lightly pounded)
Vanilla Extract 1/2 tsp
Icing Sugar 80g
Salted Butter 230g
Whole Egg 70g
Grounded Almond 100g
Almond Nibs 200g
(lightly toasted)
Method
- Mix softened butter together with sifted icing sugar till combined. Do not overmix. Add in Vanilla extract and egg and mix till just combined. Do not overmix.
- Fold in ground almond and sifted flours.
- Add in crushed lavender and almond nibs.
- Shape the dough into a log or a cookie shaper. Chill in the freezer for at least 30mins or overnight in the fridge.
- Remove from freezer/fridge, rest for a minute before cutting slicing the dough.
- Bake in a preheated oven at 165 °C for about 20 minutes.