Lavender Icebox Cookies


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)


Lavender Icebox Cookies


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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