Relaxing Lavender-Infused Dessert Recipes To Try This Summer That Will Make You Pick Up A Spoon

Herbs have been used in baking for a long time, although they might not be a staple, they add a distinct flavor and change the whole baking game. Lavender is not so common herb when it comes to baking, but using its essence or extract in the batter or dough will elevate your baked goods and the subtle flavor will add a little fun to your regular baked goodness. Unlike vanilla and caramel, lavender has a delicate flavor that needs its entourage of ingredients to balance its herby and calming floral notes. Here are some of the most delicious dessert recipes to get you started especially if you have food-grade lavender stocked or you are planning to purchase. If you love chocolate, we have a chocolate dessert recipe.

1. Lavender Cupcakes

Ingredients

• 120 ml milk
• 1 tsp lavender (culinary grade)
• ½ tsp almond extract
• Zest of one lemon
• 2 eggs
• 200 gm sugar
• 120 ml oil
• 250 gm cake flour
• 1 tsp baking powder
• ¾ tsp salt

Ingredients

1. Heat the milk on low or medium flame, until it starts to steam, not bubble. Add the lavender to the milk and let it stay for 20 minutes for the essence to release.

2. Discard the lavender, then add the lemon zest and almond extract. Mix and let the milk cool down.

3. Preheat the oven to 165°C, and while it heats, prepare the muffin tin, by lining it with cupcake liners.

4. Use a hand mixer and beat the sugar and two eggs until light and airy, in a large bowl. The mixture will flow down the mixer in ribbons and not hold shape. Add the oil and mix again, set aside.

5. In another mixing bowl, add the flour, baking powder and salt and mix with your hands until combined.

6. To the wet mixture of sugar-egg-oil, alternate in adding the dry mixture and the infused lavender milk and mix until just combined.

7. Scoop the batter into the muffin tin, filling until 3/4th full; the space is needed for the cupcakes to rise comfortably.

8. Bake for 20 minutes and check for doneness by inserting a toothpick or fork, it will come out clean with minimal crumbs. Once the cupcakes cool, top with whipped cream or your favorite buttercream.

2. White chocolate lavender truffles

Ingredients

• Truffles
• 350 gm white chocolate (chopped)
• 125 ml cream
• 25 gm butter
• A dash of lavender extract
• White Chocolate Coating
• 250 gm white chocolate (chopped)
• Dried lavender sprigs

Instructions

1. Make the truffle filling: Heat the cream and butter in the microwave for 40 seconds, then add the chopped white chocolate and let it sit for 1-2 minutes before whisking until melted and smooth, microwaving for 30 more seconds if needed. Stir in the lavender extract, cover, and refrigerate for at least 4-5 hours.

2. Prepare for rolling: 30 minutes before rolling, place a foil-lined baking tray in the fridge to chill, and fill a zip-lock bag with ice wrapped in a towel to keep your hands cold.

3. Roll the truffles: Scoop out about 2 tsp of the chilled truffle mixture, cool your hands on the ice pack, and gently roll the mixture into balls, placing them on the chilled tray. Freeze the truffles for 20 minutes, then let them sit at room temperature for 5 minutes.

4. Coat the truffles: Melt the remaining white chocolate in the microwave for 30-45 seconds, dip each truffle into the melted chocolate using a fork, and place them back on the tray.

Optionally, pipe a design on top using the remaining melted chocolate and sprinkle with dried lavender.

3. Lemon Lavender Biscotti

Ingredients

115 gm unsalted butter, softened

110 gm granulated sugar

1 egg (room temperature)

15 gm dried lavender flowers

1 tbsp grated lemon zest

375 gm all-purpose flour

1 tsp baking powder

¼ tsp salt

Instructions

1. In a large bowl, use a hand mixer to cream softened unsalted butter and granulated sugar until light and fluffy; this should take about 5-7 minutes.

2. Beat in the 1 large egg, sprinkle the dried lavender flowers, and add the grated lemon zest.

3. In a separate bowl, mix the dry ingredients – flour, baking powder, and salt. Gradually mix the dry ingredients into the creamed mixture until just combined.

4. Divide the dough into two halves, shape each half into a disk, cover, and refrigerate for 30 minutes to allow the dough to firm up.

5. Preheat the oven to 180°C and on a lightly floured surface, use a rolling pin to roll each portion of dough out to a thickness of about 6 mm.

6. Use a 2.5 cm round cookie cutter to cut out the cookies, placing them 2.5 cm apart on parchment-lined baking sheets. Sprinkle the tops of the cookies generously with additional granulated sugar.

7. Bake the cookies until the bottoms are lightly browned, about 10 minutes. Carefully transfer the cookies from the baking sheets to wire racks and let them cool completely.