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

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)

  1. 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.
  2. Fold in ground almond and sifted flours.
  3. Add in crushed lavender and almond nibs.
  4. Shape the dough into a log or a cookie shaper. Chill in the freezer for at least 30mins or overnight in the fridge.
  5. Remove from freezer/fridge, rest for a minute before cutting slicing the dough.
  6. Bake in a preheated oven at 165 °C for about 20 minutes.

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